Roasted Red Pepper & Lemon Garlic Shrimp Tacos

Here is another SO YUM & SO FUN idea if you're celebrating Taco Tuesday one day this week! There are two separate parts to this amazing meal BUT both are quite simple and both can be made in full and saved for later in the week when you wanna celebrate for a second time ! !

Part 1: Make the roasted red pepper sauce .... it's the BOMB ! save for later

Ingredients:

3 red bell peppers

EVOO

Salt

Pepper

Less than 1/2 cup diced onions

2 cloves garlic, roughly chopped

Parsley flakes

Little bit of water

Preheat the oven to 400 * F. Take a piece of aluminum foil and drizzle with some olive oil. Cut the red pepper into "chunks" not thin snacking slivers. My technique will usually be to lay the pepper horizontally, cut off the top part with the stem, and then hold vertically and cut downward with a knife. This part isn't complicated and if you do cut the peppers into thin segments it's no biggie! I usually just like the way the peppers get chard when they roast after awhile if they're thicker (see picture below).

Place the red peppers into a bowl or plastic baggy with EVOO, salt, and pepper! I usually roast the peppers for about 30 minutes, and at that time I will remove them from the oven to see how chard they are on the back that lays on the aluminum foil.

NOTE: There are various ways to roast peppers, this is just a technique I have used based on practice and it works for me! Try Pinterest if you are interested in seeing how other people roast peppers !

When the peppers look done (pictured above), remove from the oven and let sit a couple minutes. Turn off the oven and get out your food processor . . . shits getting REAL ! Chop onions, and 2 cloves of garlic. Place this is the food processor with more EVOO. I usually estimate the amount of olive oil I put in this sauce so just go based on consistency. If you want it chunkier don't blend as much in the food processor, if you want it pretty smooth, keep blending and adjust by adding more EVOO or water! Next, I remove the roasted peppers from the baking sheet and place them into the food processor. Add salt to taste, maybe like 1/2 tsp, and some pepper (I add a lot of this because I love pepper), and sprinkle a few parsley flakes. The end mixture should be a nice orange color. (see picture)

WOOHOO! . . . You have finished part one and get to save this awesome sauce for later in the week when you plan on making a delicious vegetable sandwich filled with avocado and thick whole grain bread . . . yummy.

Part 2: Cook the shrimp !

I will usually buy a bag of large, uncooked shrimp that are frozen with the skin and tails removed. This just saves time and is super simple if you want a quick meal in under 20 minutes. I take a few shrimp out of the bag and place in a small bowl of hot water to defrost quickly . . . yes, I like to take short cuts, and my food still tastes yummy, so just use your common sense and defrost these shrimp however YOU think is best ! I do not care either way.

NOTE: If you plan on making a large batch to save for later, then you should probably defrost the shrimp for a couple hours in the fridge or in the bag, in water.

Ingredients:

Large shrimp, uncooked

Lemon / Lime Juice

EVOO

Salt

Pepper

Parsley Flakes

Garlic, minced

Once the shrimp are defrosted enough I will heat up a skillet on the stove with about 1-2 Tbsp of EVOO. Then I will take 1 Tablespoon of minced garlic in a container and drizzle it over the shrimp. The shrimp start to defrost a little more on the inside and will probably let off some water. . . kind of makes for a little sauce. Then I will squeeze both lemon and lime juice over the shrimp, salt to taste, and tons of pepper!!! I might also sprinkle the shrimp with extra garlic powder and parsley flakes. Honestly, I use parsley flakes because green is a nice color in food. Do what you wish ! Allow these shrimp to cook until they are no longer translucent and have a nice pink color to them, or they are nice and crispy / start to brown with the pepper. (see color in picture)

Assemble:

The last part of this recipe is the assembly process which is more fun to me than the actual cooking because then you get to make your food look all pretty and such!

Grab yo refried beans, tortilla shells, and baby spinach. Chop the spinach into little shreds or small leaves so they fit nicely in the tortilla shell. Scoop some refried beans into the tortilla shells . . . this amount is all up to you and your love for beans. Then sprinkle the spinach leaves on top of the beans, place a few shrimp into each tortilla, smother in all the roasted red pepper sauce your heart desires, and lastly sprinkle with whatever cheese blend you chose !

I hope this recipe was simple enough! Have a wonderful time celebrating Taco Tuesday next week, and feel free to add whatever else you like in your tacos Xo