Bombay Tacos
- 10 mini naan breads, or 3 - 4 regular size naan
- ¼ cup + 2 tbls fresh pesto - recipe below
- 1 tbls extra virgin olive oil
- 1 cup shredded cheese, I used tex mex
- 25 - 30 fresh tiger shrimp, cleaned a deveined
- ½ tsp sweet paprika, simply organic
- ¼ tsp ground tumeric, simply organic
- ¼ tsp cumin, simply organic
- ¼ tsp kosher salt
- ¼ tsp garlic powder, simply organic
- fresh parsley for garnish
- optional - fresh green peas for garnish
- optional - ¼ cup cooked rice for garnish
- optional - sriracha mayo for garnish
- Preheat oven to 400F
- Spread naan bread with pesto.
- Sprinkle with grated tex mex cheese.
- Heat 1 tbls extra virgin olive oil in large skillet.
- Season shrimp with paprika, tumeric, cumin, salt and garlic powder.
- Sautee shrimp in hot oil until cooked through on both sides. About 4 minutes in total. Don't overcook or you will end up with rubbery shrimp.
- Set aside and place naan bread into oven for 5 minutes
- Top with shrimp and place back into oven for another 5 minutes or until cheese is nice and melted.
- Garnish with parsley. I had some leftover yellow rice and green peas so I threw them on for some extra texture.
- I also drizzled some sriracha mayo over the tops for some heat.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2015/08/27/a-taste-of-india-bombay-tacos/
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