The thing about tacos, it's always a good idea. Why leave it only on taco Tuesday? It's good every day! Oh, there are just so many ways to get creative with them. From breakfast tacos to using every kind of meat or seafood, it will not disappoint. The reason for my shrimp tacos adventure today is due to having eaten tacos lately that are not that great. Under-seasoned. Not freshly made. Bland salsas. Covid. Extra payment for avocados. I took it into my own hands to solve this taco crisis I face and make my own! Besides, they are best eaten fresh, at home, with a cold beer, and with the fam. It's one of those dishes that will get quite messy, but that's okay because sometimes the messier it is, the better it tastes. It's almost like a food obstacle on trying to fold the taco so it doesn't fall apart but it still does anyway. What fun tacos are.

For Chipotle Mayo:

3T Chipotle Peppers in Adobo Sauce

5T Mayonnaise

1t Garlic Powder

1t Onion Powder

Salt

Pepper

Using one can of chipotle peppers in adobo sauce, including the juice, puree until smooth using a blender or a food processor. Using only 3 tablespoons for this recipe, set aside the rest for future use in other recipes. Mix the pureed chipotle peppers with mayonnaise, garlic powder, and onion powder. Adjust seasoning with salt and pepper. Re-adjust the amount of chipotle pepper and mayonnaise according to the preferred level of spiciness.

For Shrimp:

2T Butter

1T Garlic, minced

1# Shrimp, peeled and deveined

Salt

Pepper

Melt butter in a saute pan. Then add the garlic and cook until it starts to turn light golden brown. Add the shrimp and season with salt and pepper. Once the shrimp is fully cooked, set aside in a bowl and cover with foil to keep it warm.

1pack Corn Tortillas

1ea Avocado, sliced

1C Red Onion, small diced

1C Gold Cherry Tomato, sliced

1C Queso Fresco, crumbled

1/2C Cilantro Leaves

1ea Lime, wedges

Valentina Mexican Hot Sauce

Using a skillet or an open flame from the stove, heat the corn tortillas until warm and there's a slight char on the surface and around the edges. Wrap the tortillas in a dishcloth or foil to keep them warm. To assemble, use two pieces of tortillas. Layer the avocado, chipotle mayo, red onion, gold cherry tomatoes, shrimp, queso fresco, and cilantro leaves. Add a drizzle of Valentina Mexican Hot Sauce on top. Serve with lime wedges on the side to squeeze on top before eating.