Sometimes I think I should rename the blog Annie’s Cinco de Mayo or something along those lines. My love for Mexican food seems to grow each day, and this is only amplified by the fact that the kids love it as much as I do. We would be perfectly content eating some form of Mexican food 90% of the time. Shrimp tacos with green chile adobo are the newest addition to our growing repertoire of Mexican cuisine. We first tried these when Josie and I cooked a fabulous New Year’s Eve spread in which we used this sauce for both shrimp and steak tacos. I haven’t been able to get them off my mind since!
The very best thing about this recipe is the it makes a full jar of the green chile sauce so once you have made it, you will be set for quite some time. A way to make taco night even more delicious and easier at the same time? I’m all for that. If you aren’t a fan of shrimp, no worries. Just sub your protein of choice, toss with the sauce and assemble tacos to your liking. Though I haven’t tried it yet, I am anxious to experiment with a veggie- and/or bean-based meatless version. Your weekend dinner plans = covered.