Does anyone have an awesome Shrimp Taco Recipe? Looking for something special for a special person. Thanks!
-
-
I don’t have a recipe but some advice on shrimp tacos.
Keep it simple. Let the shrimp taste shine through.
I always use raw wild caught gulf shrimp that is not treated with anything. To me they have the best taste.
I’ll use a neutral oil and just a small amount of seasoning on them. I’ve been enjoying La Preferida Sazon seasoning when making them recently.
We keep the toppings very simple also. The last ones I made were topped with finely shredded cabbage and an avocado cream I make by blending together avocado, sour cream and lime juice.
-
Spicy Shrimp Tacos with Avocado Salsa & Sour Cream Cilantro Sauce
Ingredients
Spicy Shrimp:
[]24 large (31-40 ct) shrimp, peeled and deveined, including the tail section
[]1½ tablespoon olive oil
[]1 clove garlic, minced, pressed or grated
[]½ teaspoon ground cumin
[]½ teaspoon chili powder
[]¼ teaspoon chipotle powder
[]¼ teaspoon onion powder (optional)
[]¼ teaspoon kosher salt
[]1 tablespoon olive oil
[]squeeze of lime (optional):
Avocado Salsa
[]1 tomato, seeded and chopped
[]1 avocado, peeled, seeded and cut into chunks
[]1 jalapeno, seeded and chopped
[]½ teaspoon salt
[]¼ teaspoon black pepper
[]1 tablespoon fresh lime juice, from half a lime
[]2 tablespoons loosely packed fresh cilantro leaves, coarsely chopped
Sour Cream Cilantro Sauce- ¼ cup sour cream
- 2 tablespoons very finely chopped cilantro
- salt to taste
- chipotle powder to taste
- ½ tablespoon fresh lime juice
- Milk, cream or half and half for thinning
- 6 small flour tortillas (corn tortillas can also be used)
For Serving (Garnish)- 1 tablespoon chopped cilantro leaves
- 1 lime zested (strands)
- Crumbled cotija cheese
Instructions- To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt.Add in shrimp and toss to coat completely.Cover and refrigerate for for at least 10 minutes or up to 24 hours.Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes.Add the olive oil and shrimp.Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes.Turn off heat and finish with a squeeze of lime (optional).
- To make salsa: Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine.Set aside.(If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)
- To make the crema: Stir sour-cream with cilantro, chipotle powder, and lime juice in a small bowl; add kosher salt to taste; whisk in milk, cream or half and half to reach desired consistency. Adjust for taste, adding salt, chipotle or lime juice as desired. Set aside.
- To assemble: Grill tortillas on stovetop over flame until lightly charred (this step is optional).Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce.Serve tacos with lime wedges on the side.Enjoy!!
Notes:
5/5/17: I made this tonight for Cinco de Mayo. It was excellent.- I left the seeds in the jalapeno because we like things spicy.
- I added a little chipotle powder to the shrimp marinade and the cilantro sour cream sauce.
- I also added a little salt to the sauce to cut the tartness from the lime juice.
- Next time I will make a few more shrimp. 20 shrimp doesn’t divide evenly between 6 tacos.
- Tortillas can be stacked on a plate, covered with a damp paper towel and heated on high for 30 seconds if you don't have a gas stove.
- The sauce should be thin enough to drizzle on the tacos. You can thin with a tiny bit of milk or cream if needed.
Comment
-
This is a favorite of ours:
I usually leave out the tomatoes unless I've got Romas from the garden and just use more tomato paste. I also cook the shrimp separately just because it's easier to get them right and get a bit of sear on 'em.Comment
-
For a bit of a twist on the usual shrimp taco:
Shrimp or Fish Tacos or Salad Bowl
★★★★
Fish/Seafood, Salad/Slaw/Dressing, Tex/Mex/Southwestern
Difficulty: Easy Servings: 1 Source: MBM
INGREDIENTS
All amounts are approximate:
:————————:
1 medium Tortilla, flour or corn (optionally toasted), sliced, torn, or crumbled
:————————:
4-6 Shrimp - Broiled or grilled (best), Boiled (good), or Pre-cooked (ok) - whole or sliced
<or>
2-3 Fish sticks, air fried or whatever
<or>
The equivalent amount of pretty much any left- over or freshly prepared fish fillets, fried shrimp, etc.
:————————:
1/2-1 tsp Sauce - Cocktail, Chili, BBQ, etc., just enough to coat the shrimp (or fish)
1/8-1/4 tsp Seasoning (rub, OPTIONAL) - Memphis Dust, chili powder, etc., to taste
1/4 cup Cole Slaw
1/8-1 tsp Cilantro - Dried or fresh, crumbled or finely sliced, to taste
:————————:
Toppings (choose one or more):
Sour cream
Queso fresco, crumbled
Cotija cheese, crumbled
Grated cheese, cheddar, white, or whatever you like
Avocado, sliced
Tomato, sliced or diced
Grilled or roasted corn kernels
Lime slices for garnish
... as much, or as little, of each as desired
DESCRIPTION
Shrimp and fish tacos are awesome ... but they can be fussy to make, awfully messy to eat, and you need both hands ... until now.
Recently, while contemplating the idea and a recipe for a "BLT" salad (basically just a deconstructed BLT sandwich in a bowl), it dawned on me that the same concept could be applied here ... and the Shrimp or Fish Taco Salad Bowl was born.
DIRECTIONS
For good shrimp:
· See the recipe "Shrimp, boiled (sushi-style), broiled, or grilled - Seasoned or Plain" ... and choose the broiled or grill version.
For a good Cole slaw:
· See the recipe "Mock KFC Coleslaw (Robin)" To Make the Salad Bowl:
· Add Cole slaw (it's best if it's a bit "juicy") into a bowl, sprinkle to taste with cilantro, and stir it all around to mix. If using dried cilantro, you'll want to do this at least 15 minutes prior to serving so the cilantro has time to rehydrate.
· Cut the cooked shrimp or fish into bite-size pieces ... or don't. Whatever you prefer.
· In a separate bowl, coat the shrimp or fish lightly, but completely, with the sauce and/or rub of your choice. Personally, I prefer cocktail sauce because it is basically chili sauce with added tomatoes, horseradish, lemon juice, and pepper.
· Cut, tear, or crumble the tortilla into the bowl and stir to mix. ·Add the shrimp or fish and either stir to mix or arrange for serving.
· Add the toppings: Sour cream, crumbled cheese (Queso Fresco or Cotija), grated cheese, avocado, tomato and/or corn ... in any order and as much, or as little of each, as desired.
· Garnish with lime slices if desired, and serve
NOTES
If, instead of a "salad" bowl, you prefer an actual taco that you can hold in both hands to eat while dropping bits and pieces on your shirt, then don't deconstruct it ... just make it the way you like. Enjoy!
Comment
Comment