Shrimp Tacos with Fresh Tomato Salsa

As I'm sure you notice, the presentation of this tacos is a little strange. Well the recipe tells you to put the corn tortillas in the oven for 10 minutes. Well, I may have gotten a bad batch or maybe it was the directions, but they were so dried out and gross. As I looked frantically around the house for something else to use, I remembered we had some spinach flatbreads. They served their purpose, but next go round I will get better tortillas and will not put them in the oven. Click here to see a better picture.

ingredients

• 8 6-inch corn tortillas
• 1 recipe Fresh Tomato Salsa
• 8 oz. fresh green beans, trimmed and halved crosswise
• 1 tsp. Jamaican jerk seasoning (Used a Southwestern seasoning instead)
• 1 lb. medium to large shrimp peeled and deveined (I used the precooked frozen kind)
• 1 Tbsp. olive oil

directions

1. Preheat oven to 350 degrees F. Wrap tortillas in heavy foil. Heat in preheated oven 10 minutes. Meanwhile, prepare Fresh Tomato Salsa; set aside.  (I would not put them in the oven.)
2. In a bowl toss beans with 1/2 teaspoon jerk seasoning. In another bowl toss shrimp with remaining 1/2 teaspoon seasoning. Heat oil in large skillet over medium-high heat. Add green beans; cook and stir for 3 minutes. Add shrimp to skillet; cook and stir 2 to 3 minutes more or until shrimp turn opaque.
3. To serve, fill each warm tortilla with about 1/3 cup shrimp and green bean mixture. Serve with salsa. Makes 4 servings (2 tortillas each plus 2/3 cup salsa)
4. Fresh Tomato Salsa: In bowl combine 1 1/2 cups chopped, seeded tomato; 1 cup chopped, seeded cucumber; 1/2 cup thinly sliced green onions; 1/4 cup snipped fresh cilantro; 3 Tbsp. lime juice; and 1/4 tsp. salt.

HUBBY RATING: 6 out of 10

"Not a whole lot of flavor."