½ Lb Large shrimp (deveined)
½ Lb Chicken thighs (skinless, boneless)
2 Lrg Clove Shallots
½ Cup Sweet Dill Pickle relish
1 Cup Sour Cream
2 Cups Salad in a bag (your choice)
4 Servings Citrusy -Dill SpiceBean ™
8 Mini Flour Taco Shells
3 Tbsp Avocado oil / Olive oil
¼ Tsp Salt
HOW TO COOK
•Slice shallots thin, set aside.
•Dice chicken into medium pieces. Put in separate bowl from shrimp. Sprinkle both with salt. Mix well and let stand.
•In skillet heat (2) Tbsp oil. Add shallot stirring until slightly caramelized.
•Add chicken. Flip as it begins to brown.
•Add shrimp stirring occasionally for (2) minutes.
•Add (3) servings of Citrusy-Dill SpiceBean ™. Stir until dissolved.
•Remove to plate.
•Add (1) Tbsp to skillet and (1) serving Citrusy-Dill SpiceBean ™. Spread in skillet.
•Add taco shells browning on both sides. As you remove place on top of cooked chicken/shrimp.
•Build tacos: line shell with salad, chicken & shrimp, dallop sour cream, top with relish