We just came off of a busy weekend selling rubs at the Cheney Jubilee and Rodeo. We make the rounds in Spokane & North Idaho, hitting as many farmers markets and fairs as we can and are usually on the go from Wednesday through Sunday. Our customers always ask us "what is this good on"? Our Spiceologist Pete can rattle off proteins like nobodies business! We don't just make the rubs, we also use them almost daily in our own cooking. I love to say that our rubs are good on anything that walks, swims or flies and tofu, which doesn't do any of the aforementioned. :)
Last night we were running late on making dinner and I needed something quick and satisfying, so I defrosted some shrimp and the Chile Margarita Shrimp Taco was born. It's easy to make and a little Chile Margarita rub goes a long way in making this dish tasty. Give it a shot for dinner on your next busy weeknight.
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