My taco journey started in the US with a visit to a popular local restaurant chain here in Saint Louis, called Mission Taco Joint. It slowly turned out to be my favorite taco hub and their endless combinations of tacos with veggies, shrimp, chicken, duck and so on, OMG! they totally made me a huge fan of tacos! That inspiration took me to start making it at home, and nowadays tacos are a frequent in my kitchen especially for weekend dinners, served with a glass of classic margarita…  Ñam!!

So coming to the dish of the day, these shrimp tacos are not only easy to make, but they also taste damn delicious!!! All you need are some simple pantry ingredients n shrimp, and your tacos would be loaded in no time.

In this recipe, the shrimp is coated with a spice mix of chili, cumin and pepper powders, which give the shrimp a nice charred look and taste, once roasted. Pico de gallo is the classic combo for a taco, but feel free to upgrade your dish with sides like roasted bell peppers, onions, steamed cauliflower, or other veggies of your choice.

Bonus Tip: If you love roasted bell peppers n onions with your tacos, roast them in the same pan in which you roasted the shrimp. This will give a nice flavor to your veggies which complements your dish.

Enjoy, Happy Cooking…!

Interested in more Tacos recipes? Check out my Salmon Tacos with Avocado Crema  recipe here

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Shrimp Tacos with Avocado Yogurt Sauce

Need some Inspo for a Taco Tuesday? Try these Quick-n-Easy Shrimp Tacos, loaded with Pan Roasted Shrimps, Pico De Gallo, drizzled with a Creamy Avo Yogurt Sauce … Simple & AMAZING…!!

Course Main Course

Cuisine Mexican

Keyword mexican, shrimp tacos, tacos

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 3

Author Akhila

Ingredients

For the pan roasted shrimp

• 1 lb shrimp (peeled, deveined, tails removed)
• 1 tsp chili powder (plus more if you like it hot)
• ½ tsp cumin powder
• 1 garlic (minced)
• Salt and pepper
• Olive oil (as required)

For the avo yogurt sauce

• 1 large avocado (scooped out)
• 1 garlic clove
• ¼ cup plain greek yogurt
• 1 tbsp lemon juice
• 1 small handful of cilantro leaves
• ¼ cup water up to ½ cup (to thin it out)
• Salt (as required)

For pico de gallo

• 2 to matoes (cubed)
• ½ onion (finely chopped)
• 1 garlic clove (minced)
• 1 jalapeno (remove seeds, chopped)
• ¼ cup cilantro (finely chopped)
• ½ of lime (squeezed)
• Salt (as required)

For the tacos

• Corn or flour tortilla
• Lettuce (chopped)
• Lime wedges (to serve)

Instructions

For the pan roasted shrimp

• Combine shrimp with chili, cumin, garlic, salt and pepper in a small bowl.
• Heat a pan with oil on medium high heat. When the oil is hot, add the shrimp and allow it to cook for 4-5 minutes flipping them half way through the cook or once you start to see them turning pink and opaque. Transfer to a plate and keep aside.

For the avo yogurt sauce

• Mix all the ingredients in a blender and blend until it becomes smooth. You can add ¼ cup water (up to ½ cup) depending on how thin you want your sauce to be. Adjust salt as needed.

For pico de gallo

• Combine tomatoes, onion, jalapenos, garlic, cilantro in a medium sized bowl. Squeeze lime juice and season with salt and pepper. Give everything a good stir and its ready.

Assemble

• Tortillas: Warm tortillas in a pan and store them in an aluminum foil until ready to serve.
• Load tortillas with roasted shrimp, lettuce, pico de gallo & drizzle avo yogurt sauce, serve immediately. Enjoy!

The post Shrimp Tacos with Avocado Yogurt Sauce appeared first on Pepper Delight.

A veggie loaded wrap spiced up with chaat masala, tangy tomato ketchup, green herb sauce, and pickled chilies; all rolled together to make a delicious wrap of your dreams – Yes, the Frankie!!!

The food culture of India has its roots from a variety of cuisines of its subcontinent, ranging from Royal Hindu & Mughal dishes all the way to traditional & native street foods. Street food popularity has gained ground over the years, and with the onset of social media, internet, and easy accessibility of information about the best places to dine, more are more customers are exploring the tastes of the street. In the earlier days, it was only the locals or working class who knew about their favorite nearby stalls, but now with the help of food blogs, millions of YouTube videos, and lately the upcoming trend of food series on Netflix n Amazon, people are ready to travel all around the world to savor these mouth-watering dishes which they have to offer. Also, the wide range of customers from both the corporate and non-corporate worlds are demanding quality food, hygiene conditions, cheaper price and obviously a quick-n-fast food like service, which none other than these road side eateries can offer, beating their expectations.

Street food is no more just a means of living; it’s an art, passion, tradition, and an identity. It’s also a great source of income, people are ready to pay and where there is good food, there is good money. Street food is all about authenticity, variety and taste.

Every state has its own popular street dish and Frankies are the pride of Mumbai streets, from the hearts of Maharashtra. Although it is quite common across India, Frankie is a north Indian delicacy. It is like an Indian style taco or a Veggie burrito with the exclusion of rice from its ingredients. The highlight of a veg Frankie is its potato stuffing, and its flavor binding element is the Chaat masala.

Chaat masala is a tangy, spicy, salty masala powder which elevates the flavor of your dish with an authentic taste. It is made from a range of spices including mango powder, coriander seeds, black pepper, asafoetida, Himalayan black salt, cumin seeds, dried mint and ground ginger.

Boiled and mashed potatoes spiced with chaat masala along with fresh vegetables, herbs, cilantro mint chutney, tangy ketchup, pickled chilies and cheese, completes this wrap. You can use your choice of roti or bread and also all your favorite add-on veggies like julienned carrots and bell peppers. The meatier variations of Frankie with paneer or non-veg ingredients are equally popular and favored on the streets.

Enjoy, Happy Cooking…!

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Veg Frankie

A veggie loaded wrap spiced up with chaat masala, tangy tomato ketchup, green herb sauce, and pickled chilies; all rolled together to make a delicious wrap of your dreams, Presenting to you the Famous Street Food from the Hearts of Mumbai – Frankie…!!!  

Course Main Course

Cuisine Indian

Keyword frankie, indian, wrap

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 3

Author Akhila

Ingredients

For the potato masala

• 2 large potatoes (boiled and mashed)
• 2 garlic cloves (crushed)
• 1-2 green chilies (chopped)
• ½ inch sized ginger (crushed)
• ½ tsp turmeric powder
• ½ tsp chili powder
• 1 tsp chaat masala
• Oil (as required)
• Salt (as required)
• Handful of cilantro leaves (finely chopped)

For the green chilly vinegar

• 2 green chilies (chopped)
• 1 tsp sugar
• ½ cup white wine vinegar
• 1 tsp salt

For the green chutney

• 1 big handful of cilantro leaves
• 1 small handful of mint leaves (optional)
• 1 shallot
• 1 garlic
• 1-2 tbsp yogurt
• 1-2 tbsp lemon juice
• Salt (as required)

For assembling the frankie

• Roti / tortilla
• Ghee / butter (as required)
• tomato ketchup (as required)
• Veggies: onions (chopped), cabbage (sliced)
• Mozzarella cheese (grated)
• Chaat masala
• Oil (as required)

Instructions

• To prepare the potato masala: Heat oil in a pan on medium flame; add garlic, ginger and green chilies. Sauté for 2 minutes until aromatic.
• Add mashed potatoes, followed by turmeric powder, chili powder, chaat masala and salt. Mix the spices and potatoes, check for seasoning and cook for another 5 minutes. Top with cilantro leaves and keep aside. Allow it to cool completely.
• To prepare the green chilly vinegar: Mix all the ingredients for green chilly vinegar in a small bowl. Keep aside and allow it to rest for at least 2 hrs before using. The leftovers can be refrigerated and used for up to 2 days.
• To prepare the green chutney: Grind all the ingredients for green chutney, into a smooth fine paste. Check for the seasoning.
• To make the frankies: Smear a little oil on your palm and prepare cylindrical shaped potato masala patties (as shown in the picture) by rolling it in your palms. Keep aside.
• Prep the roti / tortilla by applying a little ghee / butter on both sides. If you are using a previously prepped roti / tortilla, heat it on a pan once.
• On a flat surface, lay the rotis and apply tomato ketchup on the top and spread it evenly to form a thin layer. Add the chopped onions and cabbage evenly. Place the prepared potato patty on the center of the roti and drizzle chilly vinegar and a spoonful of green chutney over the patty evenly. Sprinkle a pinch of chaat masala over it and finally, top it with grated cheese.
• Now carefully fold the roti from one edge to the other, rolling it to form the frankie and secure it with toothpicks. Slice it into equal halves.
• Serve the frankies with leftover green chutney or tomato ketchup. Enjoy!

Notes

• Chaat masala can be bought from any local Indian or Asian grocery stores. 
• Allow the green chilly vinegar to rest and infuse for at least 2 hrs after preparation, so that the flavors set in.

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