Recipe by Jennifer Coatanroch A dinner menu fit for a warm summer night! No oven required, and the slaw and bean salad can be made in advance. If all goes as planned, you should even have time to socialize with your guests! Now that sounds like a plan :) Serves 4
Ingredients: 1 pound wild shrimp, peeled and deveined 2 large portobello mushroom caps, sliced lengthwise into strips 1 bell pepper, sliced into strips ½ red onion, diced 1 clove garlic, diced 1 teaspoon Trader Joe’s Chile Lime seasoning (or other taco seasoning) Soft or hard tortilla’s/taco shells 4 teaspoons avocado oil, or other high-heat oil Guacamole or other toppings for serving Directions:
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