Marika's Menu - Tacos

Welcome to Marika’s Menu, a new column all about the joy of cooking! I’ve always loved food, but it wasn’t until I got to college when my love for cooking blossomed. From making a simple stir-fry, to throwing something in the oven, to trying something more complicated, I’m excited to kick this off and share different recipes that apply to all different sorts of occasions.

This week’s recipe is inspired by a semi-impromptu dinner my roommate and I whipped up when we realized we had a lot of stuff in the fridge that was going to expire soon. It also goes perfectly with Super Bowl weekend — or any weekend to be honest, as long as you love tacos.
My shrimp tacos include four toppings: stir-fry shrimp and tomato, stir-fry mushroom, guacamole, and shredded cheese, all on corn tortillas.

Stir-fry Shrimp and Tomato

This is the star of the show, the main dish of the tacos. To balance the sweetness of the shrimp, I add tomatoes for a sour, acidic kick.

- 1 tbsp of olive oil
- 3 cloves of garlic, minced
- ½ onion, chopped
- 1 cup of shrimp
- 2 tomatoes, chopped
- ¼ cup of water
- Salt and pepper, to taste

1. In a skillet, heat the olive oil. Add the garlic and rest of the chopped onion.
2. When the onion is halfway cooked, about one minute, add the chopped tomato and water, and stir fry for two minutes.
3. When the tomatoes are nearly fully cooked, begin forming a paste.
4. Add the shrimp, and cook until their color is soft orange, about 1 minute. Add salt and pepper to taste. Remove the dish from the skillet into a bowl.

Stir-fry Mushroom

I love having this topping simply because I’m a huge fan of mushrooms. However, I know that mushrooms are hit or miss, so this simple stir-fry can be done with almost anything: eggs, spinach, corn, and so on.

- 1 cup of mushrooms, sliced
- 1 tbsp of soy sauce
- Salt and pepper, to taste

1. In the same skillet used for the shrimp and tomato, toss the mushrooms until cooked.
2. Add soy sauce, salt, and pepper to taste.


There are many different ways to make guacamole, from simple mashed avocado with salt and pepper to complicated concoctions with several ingredients. My version adds onion and tomato for more flavor.

- 3 avocados, peeled and pitted
- 1 tomato, chopped
- ½ onion, chopped
- 1 tbsp of lemon juice
- Salt and pepper, to taste

1. Mash the three peeled and pitted avocados in a medium-sized bowl.
2. Mix in the chopped tomato and onion, along with the lemon juice
3. Add salt and pepper to taste.

Corn Tortillas

For the corn tortillas, I like to heat and fry them for a minute or so in a skillet for some extra crisp, but they are perfectly fine straight from the package. With a bowl of shredded cheese, your table is set with three dishes. Pile the toppings on your tortilla, and voilá, your taco is ready to eat. Bon Appetít! Or more appropriately, Buen Provecho!