The BEST Lime Shrimp & Rice Tacos #Blogtober

 Zesty lime shrimp is served with Mexican rice, in flour tortillas, for the perfect at home taco night.

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My family LOVES Mexican food. The kids often request tacos for dinner, so I like to change things up a little by sometimes making fish tacos, or shrimp tacos. I marinated shrimp in a mixture of lime and spices, while I prepared a quick and simple Mexican rice. I used Minute Rice, to make things easier, but you can use regular white rice, simply cook for the specified time on the package.

This Tex Mex dinner came together in a snap and everybody LOVED it. It may be the BEST tacos I've ever made. I loved the shrimp paired with the zesty rice. It had a great slightly sweet contrast. We topped our tacos with a variety of toppings, to suit our tastes. Anything from olives for my daughter, to sour cream for my son, these tacos are delicious any way you top them and are a perfect meal for an at home taco night.

Lime Shrimp & Rice Tacos

Rice:

1 1/2 Tbs butter

1/2 C red & green peppers chopped

1/2 small onion, finely chopped

1/2 jalapeno pepper, finely chopped (seed and ribs taken out)- optional

1/2 tsp cumin

1/2 tsp chili powder

1/4 tsp each salt and pepper

1 Tbs tomato paste

1 C uncooked Minute Rice

3/4 C water

juice of half a lime

Shrimp:

Medium shrimp (41/50 count), peeled and deveined

juice of 1 1/2 limes 

zest of 1 lime

1/2 tsp chili powder

pinch of salt and pepper

2 Tbs olive oil (for cooking)

8- inch flour tortillas

additional lime wedges (optional)

choice of toppings- shredded cheese, tomatoes, lettuce, sour cream, hot sauce, olives

Place shrimp in a mixing bowl. Add in lime zest and juice, chili powder, salt and pepper. Cover with plastic wrap and refrigerate until needed.

In a medium pot, over medium-high heat, melt the butter. Once butter begins to sizzle add in the onion and peppers (including jalapeno if using) and cook until onions become translucent; about 3 minutes. Season with cumin, chili powder, salt and pepper and cook until just tender; about 3 minutes. Add in the tomato paste and stir to coat the veggies with it. Add the rice, water and lime juice and bring to a boil. Cover, remove from heat and let sit, while shrimp cooks.

Remove shrimp from refrigerator. Preheat a skillet with 2 Tbs of olive oil, over medium heat. Once oil begins to ripple, add in the shrimp and cook, tossing frequently, until shrimp becomes pink and opaque; about 5-6 minutes. Remove shrimp to a serving bowl.

To serve place desired amount of rice on a flour tortilla, top with cooked shrimp and desired toppings. Serve with additional lime wedges, if desired.

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