Chipotle Shrimp and Pineapple Tacos with Guacamole and Black Bean Salsa

I was really pleased with this recipe. I did get a little tip from James Toth, so I wanted to acknowledge that. He suggested that I soak the shrimp in beer beforehand and then use my spice rub. I gotta say, the beer added really good flavor to the shrimp. Thanks James!!

So, here are the ingredients:

-1 pound of raw shrimp, deveined and peeled (even the tails!)
-1/2 of a fresh pineapple, cubed
-a Mexican beer of your choice (optional)
-a small bag of shredded cabbage
-Corn or flour tortillas
-2 ripe avocados
-1 can of whole black beans, drained and rinsed
-1 1/2 cups of thawed frozen corn or fresh corn cut from the cob
-1 bunch of cilantro, chopped
-3-4 Mexican limes (the small ones)
-a small can of green chilies
-2 cups of tomatoes, chopped (I usually use the grape tomatoes and just cut them in half, but use whatever tomatoes you have or like)
-1/2 TBS Adobo seasoning (or equal parts onion powder and garlic powder plus a good pinch of salt)
-1 1/2 tsp ground coriander
-1/2 tsp (or to taste) chipotle chili powder (or any chili powder you like or have on hand)

After peeling the shrimp, place in a bowl and pour in the beer until the shrimp is just covered. Cover and place in refrigerator until you're done with everything else. For the spice rub, combine the adobo seasoning (or onion and garlic powders), coriander, and chili powder. Set aside. In a large bowl, combine the black beans, corn, diced tomatoes, green chilies and half of the chopped cilantro. Add the juice of 2 limes, stir and set aside. I'm sure you all know how to make guacamole, but mine is just the 2 avocados mashed up with the juice of 1-2 limes and a handful of cilantro. Once all of that is prepared, your ready to spice up and cook the shrimp. Drain the beer from the shrimp and sprinkle the shrimp with the spice mix. Toss to coat. In a large saute pan, over medium heat, add 1-2 TBS of olive oil. Place the shrimp in an even layer and cook for 1-2 minutes per side or until the shrimp is pink. Once you've turned the shrimp over, you can add the pineapple. Continue cooking until shrimp is done. To assemble the tacos or burritos, I put cabbage down on the tortilla followed by some cilantro, then the shrimp and pineapple, a squeeze of lime and a few dollops of guacamole. Serve with the black bean salsa.

Well, there ya go. If any of you end up making this, I'd love to hear how you liked it! Happy eating! :)

My inspiration for my blog

I was on Facebook today and sometimes for my Post I put what I'm making for dinner. I usually get several comments on it and today was no different. So, I decided that it might be kind of cool to have a blog of what I'm making for dinner...the recipe and maybe even some pictures. I'm sure there a lot of blogs like this out there, but at least this way, I can share my recipes with my friends and family. That's what inspired my blog and that's what inspires me to cook. I love making people happy through food. I'm grateful that I have an adventurous husband who will try anything!! :)

Just to let you know...I wasn't always a good cook. When Matt and I first got married, I made some not-so-good meals. But that's okay because I tried. I think that's all that matters. If you try and keep trying you will get better. It's about learning flavors and then once you know what certain spices taste like it's easier to pair them with other spices and flavors.

Anyway, I'm going to try to blog at least 3-4 times a week, but we will see how it goes for now. What's on the menu for tonight is Chipotle Shrimp and Pineapple Tacos with Guacamole and Black Beans. I will have to blog about the recipe later because I haven't come up with it yet! Ha, ha! :)