Indy Style

Firefighter Tim’s recipes for Shrimp Tacos, Mexican grits

Firefighter Tim joined us today to help you get ready for Taco Tuesday tomorrow with his recipes for Shrimp tacos with Greek yogurt, avocado and cilantro along with Mexican grits.

Shrimp Tacos with Lime Sauce


  • 1 pound de-tailed large shrimp
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • Pinch of adobo seasoning
  • 1 inch cayenne pepper
  • Spritz of Hungarian paprika
  • 1 tablespoon olive oil


Heat skillet with the tablespoon of olive oil. Mix all dry ingredients in a bowl. Add shrimp. Mix well until shrimp are coated. Add shrimp to skillet until seared. Chunk into smaller pieces. 

Lime Sauce


  • ½ cup Greek yogurt
  • 1 avocado
  • 1 bunch of cilantro leaves
  • 2 garlic cloves
  • 1 bunch of green onion
  • ½ red onion
  • ¼ cup olive oil
  • ¼ cup water
  • 2 whole squeezed limes
  • Salt and pepper to taste


Blend all ingredients together in blender until they are the consistency of a sauce.

Place shrimp on a corn tortilla with cabbage, pico de gallo, cheese and other fixings. Dollop on lime sauce and enjoy.

Mexican Corn Grits Casserole


  • 4 cups of milk
  • ½ cup butter
  • 1 cup grits
  • 2 eggs
  • 1 jalapeno, diced and veined
  • 1 bunch of green onions, diced
  • ½ cup mixed cheeses, shredded
  • 1 can creamed corn
  • ¼ cup parmesan cheese
  • Chili powder to taste
  • Cumin to taste
  • Hungarian paprika to taste


Simmer milk and butter until a low boil. Add 1 cup of grits and let simmer for 5 minutes. Add eggs, diced peppers, onion and can of creamed corn. Stir. Mix in cheese and dry spices to taste. Pour into a casserole bowl. Spread Parmesan cheese on top. Bake in oven at 350 degrees for 30 minutes.


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