Shrimp Guisado Tacos
Recipe by Kristina Felix | Total time: 35 minutes Shrimp, chickpeas, and green beans stewed in a rich and spicy pan tomato sauce makes for an incredibly delicious and satisfying taco. Best of all, the filling comes together quickly enough for a casual weeknight and, because you serve it from the skillet, cleanup is a breeze. Make this as spicy as you’d like by adding more serrano chiles, or omit them entirely. The acidity of salsa verde goes well here but feel free to leave it out, as the juiciness of the pan sauce is substantial. Serve any leftovers over rice the next day. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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