Tuesday, March 8, 2011

Taco Tuesday: Cancun Tacos

This dish is my interpretation of a dish my husband consistently orders at our favorite Mexican restaurant. It is very similar to pollo en crema (the Mexican version of a red Alfredo sauce) and on top of having chicken, it also has shrimp and crab. Next time I make it I plan on adding more mushrooms, I love the taste that they bring to this dish.

4-6 medium sized cooked shrimp
1/4 c cooked crab meat
1/4 c shredded cooked chicken
1/4 of an onion chopped
2 cloves of garlic minced
1 c mushrooms chopped
1 tomato chopped
1/2 c chicken broth
1 tsp paprika
1 tsp salt
2 tbs milk
1/3 c sour cream
1/2 c shredded monterey jack
6-8 corn tortillas

In a skillet, saute the onion and garlic in oil until translucent then add the mushrooms.

Stir in the chicken broth, paprika, salt and tomatoes and simmer for about 5 minutes.

Add in the shrimp, crab meat and chicken.

Gently fold in the sour cream and milk. Once all of the ingredients have been mixed together well, sprinkle the shredded monterey jack over the dish.

Broil the dish for about 5 minutes until it comes out slightly golden end bubbly.

Spoon out into warm tortillas and enjoy.
You might have to eat these tacos with a fork.


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