skip to Main Content

Thanks for ordering!
I’m sure you’re sick of hearing me profess my love for tacos, so I won’t waste your time. All I have to say is that you are very lucky people tonight. Marinated shrimp simmered in my secret adobo sauce with fresh slices of pineapple? That belongs in a tortilla. The sides tonight are new, but I love how they came out. Chef Matt and Theo tag teamed the roasted potatoes with black beans, and I had to force myself to stop tasting them. “Ok, one more time. Just gotta make sure they are still amazing”. We call it “quality control”. Peppers and onions from Applefield don’t even need anything to make them delicious, but we quickly sweated them and tossed them with some fresh oregano and spices. The salsa verde is kind of spicy today, due to the sneaky heat from Ray’s jalapenos, but it’s a slow heat and we loved it. Hopefully you do too! Get in there 🙂

For the shrimp:
Warm the shrimp in a large saute pan over medium heat, until nice and steamy. I’d recommend warming the peppers and onions first, and then just using the same pan for the shrimp once the peppers and onions are out! The residual flavors will not overpower the shrimp, and why get two pans dirty when you can just use one?

For the potatoes:
Warm the potatoes under the broiler on low, stirring after two or three minutes. Alternatively you can heat them up on the stove with everything else, but we like the crisp that the broiler provides.

For the peppers and onions:
Just toss them in a hot pan! Easy.

To assemble your tacos:
I like to stay away from too many rules when it comes to taco construction, but here’s my ideal setup: shrimp and pineapple, little bit of peppers and onions, salsa verde, and pickled onions on top. Don’t forget the fresh squeeze of lime!

We love seeing your taco creations, so snap a pic of your tacos and share it on social media! Don’t forget to tag us 🙂 #weareweco

Dinner. Solved.