Easy Shrimp Tacos with Sweet Rice

Sweet Rice
1 Tablespoon butter
1/2 sweet onion, chopped
1/2 bunch of cilantro
1 1/3 C. Rice
4 cups chicken broth, very important
1/2 cup sugar

Heat butter in pan, add onion and cook until translucent add cilantro and cook an additional minute. Stir in the rice, saute until brown, be careful not to let it burn. Add broth, then sugar to rice mixture, stir rice once, Cover and let simmer until a small amount of water is left. Take off heat and keep covered until ready to serve.

8 Corn Tortillas
1lb. Uncooked, easy peel shrimp
1 T. Butter
1T. EVOO
1 mango or bag of frozen chopped mango
1/2 of a red onion
1/2 C. Cilantro
12 Cherry tomatoes Halved
Juice from 1 lime
Lime Zest
Bag of pre-shredded cabbage
1 C. Shredded Cheddar Cheese
In a bowl combine mango chopped into cubes, add chopped red onion, chopped cilantro, tomato halves and a pinch of salt. Zest lime and add to salsa, squeeze juice from one lime over the mix and stir.






Heat tortillas in microwave for 30 seconds, they need to be warm so they don't crack. Put frozen shrimp in colander and rinse. Peel and remove tails from uncooked shrimip.


Heat Butter and EVOO in pan, mixing the fats.
Add a single layer of shrimp to pan and cook for about 45 seconds, on each side over med-high heat, I set mine to a 6. Don't get to many shrimp in the pan or it will start to boil or steam it. After it turns pink and browns and carmalizes on one side, turn to cook on other side. It cooks really fast.

Take tortilla and do a layer of shrimp, then a layer of shredded cabbage, followed by the mango salsa, and top with shredded cheese. Add a dollop of sour cream, or make it healthy and use plain yogurt. That's what I have in the picture. Serve with a side of the sweet rice, or add the sweet rice as a layer to your tacos! Enjoy!