Cilantro Lime Shrimp for Taco


1lb raw, shelled, shrimp
2T lime juice
1.5T dried OR 3T fresh chopped cilantro
1T olive oil
2T minced garlic


1. Place all ingredients into a ziplock bag or in a storage container and allow to marinate for one hour.

2. Heat a large frying pan on medium-high heat. Add shrimp. When shrimp is cooked on one side, approx two minutes, turn over and cook for approx one more minute…or until shrimp is cooked through. Remove from heat. Serve hot.

* To grill, just put on skewers!

Pictured: Shrimp Taco

Fajita shell
Green pepper
Avocado (dice and sprinkle with a little garlic and onion powder)
Colby-Jack cheese
Sour cream


Chicken Fajita Marinade


1/4c beer
1/3c fresh lime juice
1T olive oil
2T garlic, minced
1T brown sugar
1T Worcestershire sauce
1T cilantro, chopped
1/2t ground cumin
salt & pepper to taste


1. Add all ingredients in a gallon size ziplock bag. Shake to mix well.

2. Add 1-2lbs chicken to bag, tightly seal removing all air. Push to mix around until chicken is well coated. Marinate for 1-3hrs minimum in refrigerator….I prefer to refrigerate over night.