They say to eat the rainbow and it’s probably one of my most favorite expressions when it comes to cooking. I love a bunch of colors that yield different flavors and textures. The combo it brings is not only satisfying but I love the whole easy on the eyes appeal. Pretty (and delicious!) food rocks.
Take these rainbow shrimp taco nachos, for instance.
We’ve got red for the red bell pepper. Green from the avocado and jalapeno. Purple from the cabbage. Red from the onion. Blue from the corn chips. Yellow from fresh mango. Oh my goodness, do I even need to go on?
Making these was so much fun. All you do is line up some (blue) chips on a tray, top with some cheese and grilled shrimp and melt in the oven. Then, you top it all with your rainbow taco ‘slaw’ and of course, a healthy portion of freshly chopped cilantro.
Taco Tuesday just got that much more amazing.
RAINBOW SHRIMP TACO NACHOS
Recipe from ALFS
Blue tortilla chips
A pound or so of grilled shrimp (I used the awesome ones from Heinens), chopped up
Handful of a Mexican blend cheese
Your favorite salsa for dipping, optional
1 avocado, peeled, and diced
1 jalapeno, seeded and diced
1 mango, peeled and diced
half a red bell pepper, diced
half a small red onion, diced
1 cup shredded red cabbage, diced up
1/2 cup chopped fresh cilantro leaves, loosely packed
juice and zest of one lime
Preheat oven to 350 degrees.
Place tortilla chips in a single layer on a baking sheet lined with foil.
Sprinkle generously with the cheese, and then place shrimp on top. Warm in the oven for 5 minutes or so.
Remove and top with rainbow slaw and extra cilantro. Serve with salsa, if desired.