Today’s the first of a series of Friday Football Food posts. Each Friday a new game friendly recipe will post giving time to purchase ingredients so you can make the food for Saturday, Sunday, or Monday football. We start off with tacos! What are your favorite football foods? Feel free to offer suggestions in the reply section.
Tacos are a great food for a crowd. You can easily make a lot (double or tripling recipes) in about the same amount of time and everyone can put together their own, according to their own tastes. Do not be frightened at the list of ingredients below. Many ingredients are garnishes and sides, so you do not need all of it. Pick your favorites.
I like to take a tortilla and place a small dollop of chipotle sour cream in the center, then top with the shrimp (about 3-4 shrimp), then a bit of pico de gallo, and finally garnish with cilantro.
Active Prep Time: 5 -10 minutes
Makes: About 12 Tacos
For the Meat:
About 2 cups small shrimp (31-40 count per pound)
(You could also substitute the shrimp with diced chicken, black beans, tofu, or summer squash)
3 teaspoons cumin
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
½ teaspoon sea salt
2 tablespoons of extra virgin olive oil
Mix the 3 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, ¼ teaspoon cayenne pepper, and ½ teaspoon sea salt in a bowl.
Sprinkle 1 tablespoon of olive oil over the shrimp (or chicken or tofu). Stir to coat. Sprinkle the mixed spices over the shrimp and toss to coat. Let marinate for about 30 minutes.
Heat the remaining tablespoon of olive oil over low heat in a skillet large enough to hold the shrimp in a single layer. Add the shrimp and cook for a couple minutes over medium low heat, then flip the shrimp over and cook for another minute or two until heated through. The larger your shrimp, the longer they will need to cook. If you are using pre-cooked shrimp (or pre-cooked chicken) you just need to heat it through to cook the spices.
For the Chipotle Sour Cream:
½ cup sour cream (or mayonnaise)
½ to 1 teaspoon chopped chipotle chiles in adobo sauce (depending on taste)
or ½ teaspoon smoked paprika and a pinch of chili powder (in place of chipotles in adobo)
Mix the ½ cup of sour cream and the ½ teaspoon of chopped chipotle chiles in adobe sauce (or the spices) together until completely combined.
1 Recipe Corn Tortillas (makes 16 tortillas)
Garnishes and Sides (all optional):
Cilantro or Parsley, chopped