Ingredients:
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 cup Carnival Curry sauce (adjust to your desired spice level)
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1 tablespoon honey (optional)
- Salt and black pepper to taste
- Warm corn tortillas
- Toppings (optional): Chopped avocado, crumbled queso fresco, pico de gallo, sour cream, additional lime wedges
Instructions:
- Heat olive oil in a large skillet over medium heat. Season shrimp with salt and pepper. Add shrimp to the pan and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the pan and set aside.
- In the same pan, add the Carnival Curry sauce, red onion, and cilantro. Sauté for 1-2 minutes, until softened. Stir in lime juice and honey (if using).
- Return the shrimp to the pan and toss to coat them in the sauce. Simmer for an additional 1-2 minutes to allow the flavors to meld.
- Warm corn tortillas according to package instructions.
- Fill each tortilla with shrimp and sauce mixture. Top with desired toppings and serve immediately.
Tips:
- For a thicker sauce, simmer for an additional 5 minutes after adding the shrimp.
- You can substitute pre-cooked shrimp to save time.
- Feel free to add other vegetables to the tacos, such as bell peppers, corn, or black beans.
- If you don't have fresh cilantro, you can substitute 1 teaspoon of dried cilantro.
Enjoy! - Drunken Panda