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Thursday, November 10, 2011

Fiesta Fajita Salad!

Dinner tonight featured left-over black and pinto bean mixture from the burritos I made earlier this week (pictured in previous blog post). The grilled shrimp atop the mound of lettuce was rubbed with a "bold" taco seasoning from Penzeys Spices located in the heart of uptown. Penzey's Spices uses only the best quality herbs and features a wide array of wonderful blends. The taco blend I used to highlight the shrimp included: salt, onion, paprika, tomato powder, cumin, red pepper, garlic, cilantro, oregano and black pepper. Remaining in the fiesta fajita were Trader Joe's fire-roasted pepper and onion mix, which is ALWAYS a staple in my freezer as well as sour cream, salsa and my favorite Valencia hot sauce!

Click here for a link to Penzeys Spices!

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