Shrimp and chicken tacos

We had a taco dinner with friends.

Friend (excited): I’ll have my COVID vaccine on Monday and will go straight to the bar afterward.

Me: You need TWO shots!!!

Friend: Yeah, I thought about it. But two shots of tequila on Monday morning may be too much for people my age.

Me: ????

Shrimp and chicken tacos

(Adapted from Gordon Ramsey and Damn Delicious)

Serving 5:

For the shrimps:
1 lbs shrimps (peeled)
3 garlic cloves (peeled and thinly sliced)
Juice of 1/2 lime
1 tbs olive oil
Salt and pepper

For the chicken:
1 lbs boneless chicken thighs (cut into 1″ cubes)
Juice of 1/2 lime
1 tsp cumin powder
1 tsp paprika
1/2 tsp garlic powder
1 tsp dried oregano
Salt and pepper

For the salad:
1 small bunch of radish (rinsed and thinly sliced)
1 small bunch of scallion (thinly sliced)
1/2 lbs cherry tomatoes (halved)
3 ripe avocado (cubed)
1 small lettuce head (thinly sliced)
1 cucumber (cubed)
Juice of 1/2 lime
Salt and pepper
1/2 small bunch of corianders (chopped).

To serve:
A package of corn tortillas (my foodie friend swears by this brand)
Lime wedges (optional)

  1. In a bowl, marinate shrimps with lime juice + sliced garlic + salt + pepper + olive oil. Set aside.
  2. In another bowl, marinate chicken with lime juice + cumin + paprika + garlic powder + oregano + salt + pepper. Set aside.
  3. In a salad bowl, mix all ingredients together.
  4. Before serving, set a non-stick skillet over high heat, fry the marinated chicken until thoroughly cooked. Set aside.
    • Note: you don’t need to add olive oil as the chicken will release some juice.
  5. Use the same skillet, heat 2 tbs olive oil over high heat, fry shrimps until pink. Set aside.
  6. Use a separate non-stick skillet to heat corn tortillas on both sides until crispy.
  7. Serve corn tortillas along with shrimps, chicken, and salad. Add some lime juice if using.