A while back we discovered a new recipe for shrimp tacos which we really like. Thanks Jill! I figured it was time to record it here, but I forgot to take a picture of the filling in the tortilla. However, as a lunch salad the next day, it was just as delicious!

I do have a recipe (from Signature Tastes of Charlotte), but this is more of a process. Besides, I skip the Corona and Tequila mentioned in the original instructions. Basically chop some cabbage, grate some cheese, combine a can of black beans, a can of corn and a can of petite-diced tomatoes (all well drained), mix Ranch dressing with some Frank’s hot sauce for the “special sauce,” and saute some shrimp with garlic and pepper and dash of lime juice. Then assemble it as desired. Yummy!

We’ve also used this as a filling for quesadillas. It’s quite versatile!