By Colleen McMahon
Special to The PREVIEW
Pagosa Springs resident Leslie Shepard’s recipe for Best-Ever Hawaiian Shrimp Tacos is featured in The Old Farmer’s Almanac’s new cookbook, “Reader’s Best Recipes and the Stories Behind Them.” The recipe follows below.
Recipe: Best-Ever Hawaiian Shrimp Tacos
Reader: Leslie Shepard, Pagosa Springs.
Story: “It all started with the pineapple salsa. I originally made it for salmon steaks on rice, and it evolved to many uses. I have to make these once a week now.”
1 can (15.5 ounces) blended beans or an equivalent combination of black, pinto and great northern beans, drained
1 pineapple, chopped into small chunks
1/2 bunch fresh cilantro, chopped
Chipotle seasoning, to taste
1/2 cup mango-infused rice vinegar
1 pound raw shrimp, peeled and deveined, or chicken tenders, or your favorite fish cut into chunks
2 tablespoons olive oil
1 tablespoon McCormick’s Smokehouse Maple seasoning
2 teaspoons garlic powder
2 teaspoons onion salt
1/2 teaspoon chipotle seasoning, or to taste
1/2 cup ranch dressing
1/2 tablespoon wasabi sauce, or to taste
12 corn tortillas or tacos
For pineapple salsa: In a bowl, combine beans, pineapple and cilantro. Sprinkle with chipotle seasoning and add vinegar. Mix and set aside.
For shrimp: In a bowl, toss shrimp in oil to coat. Sprinkle with maple seasoning, garlic powder, onion salt and chipotle seasoning. Toss again. In a skillet over medium heat, cook for 5-6 minutes, or until pink.
For wasabi dressing: In a bowl, combine ranch dressing and wasabi sauce.
To assemble: Warm tortillas according to package directions. Dribble wasabi dressing on each, add shrimp and top with salsa.