Quick Fix Shrimp Tacos

It was one of ‘those’ days. I was just way to busy too cook up a fancy dinner. Or even a marginally fancy dinner. So, quick fix shrimp tacos to the rescue. I had everything on hand already. A box of shells, some pre-cooked frozen shrimp, a bag of salad, and spicy salad dressing. That’s all it took to make light, crunchy, tasty quick fix tacos for dinner. Nothing fru-fru, just good and fast. Ok, I did add a few tortilla strips for color and more crunch, but that’s all.
Quick Fix Shrimp TacosYou can of course substitute soft tortilla shells if hard shells aren’t your thing, but I like the crunchy contrast. But don’t get fancy. That’s not what we’re doing here.

Also try my quick fix taco salads.

Quick Fix Shrimp Tacos

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 tacos
Author Mike

Ingredients

Instructions

  • Warm the taco shells or tortillas per package instructions.
  • Place the shrimp and chopped salad into a large bowl and toss to combine.
  • Add the dressing and toss to combine. Add more dressing if desired.
  • Place the shrimp mixture into shells. Sprinkle with the tortilla strips and serve.

Buffalo Chicken Tacos

My slow cooker Buffalo chicken is mighty darned good, if I do say so myself. And putting it on a taco is just fantastic. Crunchy taco shell (I use crunchy shells whenever my taco ingredients aren’t crunchy) because I need that contrast between crunchy and well, not crunchy. Spicy, creamy chicken, sweet corn, fantastic avocado and a bit of cilantro. You won’t even realize that these Buffalo chicken tacos don’t have (or need) cheese on them, but if you’re missing it, just crumble a bit of blue cheese or Gorgonzola cheese over the tops before serving.
Buffalo Chicken TacosTo give these Buffalo chicken tacos a nice citrus kick, serve them with a few lime wedges for squeezing.

Also try my Buffalo chicken sandwiches.

Buffalo Chicken Tacos

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients

  • 1 15-ounce can whole kernel corn
  • 3 cups Buffalo chicken I used our slow cooker version
  • 1/2 cup blue cheese or Ranch salad dressing
  • 12-16 hard taco shells or substitute flour tortillas
  • 4 cups shredded iceberg lettuce
  • 2 ripe avocados peeled, pitted, chopped
  • Freshly chopped cilantro for garnish

Instructions

  • Warm the corn.
  • Warm the chicken. Stir in the salad dressing.
  • Heat the shells or tortillas as desired.
  • Divide lettuce between tacos. Add meat, corn and avocado.
  • Garnish with chopped cilantro and serve.

Slow-Cooker Shredded Mexican Beef

Wow. Just wow. I admit, I usually make quick tacos when I’m making tacos. Ya know the kind. Brown some ground beef with taco seasoning. Add some taco sauce. Boom. Done. And good. Well, that version is good. But this slow-cooker shredded Mexican beef is better.

Sure it takes a day to make the beef, but man is it ever worth it. The meat comes out unbelievably flavorful and tender and juice. It has a bit of a kick, but not so much that your I-don’t-like-heat friends won’t like it. There’s nothing it isn’t good on, from tacos to nachos to quesadillas to burritos to whatever.

Slow-Cooker Shredded Mexican Beef NachosIf you’re looking for a great spicy sauce to top your nachos (or tacos) with, try our Southwestern sauce. It really goes well with this slow-cooker shredded Mexican beef.

Also try my Mexican beef ribs and my slow cooker Mongolian beef.

Slow-Cooker Shredded Mexican Beef

Course Main
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 hours
Total Time 10 hours 5 minutes
Servings 8 -10

Ingredients

  • 2 4 ounce cans fire-roasted diced green chiles (I used La Victoria)
  • 1 4 ounce can fire-roasted diced jalapenos (I used La Victoria)
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 cloves garlic minced
  • Kosher salt and freshly ground black pepper to taste
  • 3 pounds boneless chuck roast trimmed as desired

Instructions

  • Combine all but the roast in a small bowl.
  • Rub the spice mixture over the roast, getting all sides.
  • Place roast into a slow cooker and cook on low for 8-10 hours or until fall-apart tender.
  • Remove roast (carefully, as it will tend to fall apart) to a cutting board and chop or shred as desired. Return to the slow cooker for serving.
  • Note: The meat gets even better the next day. I made this on a Sunday for several easy weekday meals.