Shrimp Tacos

Shrimp Tacos

Shrimp Tacos

A few weeks ago I thought it would be fun to make shrimp tacos, instead of our usual traditional tacos. Don’t get me wrong, I still love me a traditional taco, but I am always one to try something new. Yes, I’ve had shrimp tacos at a restaurant, but to make them at home seemed more time consuming than slapping some ground beef in a skillet and browning it up.  But I have to say this was pretty fast, easy, and filled with amazing flavor! I even made my own sauce to put on the tacos! I know, I got pretty fancy!  Since I had decided to make my shrimp sweet and a little spicy (it’s not really that spicy for those who aren’t spicy fans), I made the sauce to compliment the shrimp. This sauce may not be something you will want to dip your finger in, or lick the bowl clean, and that’s because the mix of spices and lime give it a tart flavor (not too tart, but enough).  But when put on top of the tacos it brings everything together. It’s soooo good!  Hope you enjoy these tacos as much as me and my hubby did!

What you will need:

Shrimp (I purchased a bag of frozen salad shrimp)
Corn tortilla shells (the soft ones)
Red and Green cabbage (or just purchase a bag of cole slaw mix – That’s what I did, but prefer to buy fresh and chop it)
Shredded cheese of your choice (I used lite Mexican blend)
Chili Powder
Light brown sugar
Garlic clove
Cayenne pepper
Mayo (I use light)
To make the shrimp

In a baggie put the following ingredients: ( I halved the below ingredients because there are only 2 of us. The following measurements are for about a pound of shrimp, so adjust to your needs).

2 tablespoon light brown sugar
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika

Close and shake bag to mix ingredients – then add in shrimp and 2 tablespoons olive oil. Shake until coated, pouring into a skillet. Sauté until you see the marinade thicken and caramelize slightly.Sauted shrimp

To make sauce  (This made enough for two. Double the recipe for more people)

Add below into a food processor or blender:
1/3 cup mayo (I use heaping)
Chop a small amount of cilantro (about a tablespoon worth) add in
1 small clove of garlic (or teaspoon garlic powder)
1 teaspoon chili powder
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1 teaspoon honey or agave sweetener
juice of a lime   (this can make it very tart, so if you want – start with half a lime first. You can always add more later, but you can’t take away).

Blend together well. Pour into small bowl and set aside.

I like to take my corn tortillas and wrap a stack of them in foil, putting them in preheated oven (set at 350) for 5 mins. They come out nice and hot.

Make it:

Lay out corn tortilla shell – sprinkle with your cabbage, add your shrimp, avocado slice, sauce, and cheese. Enjoy! Shrimp Tacos!

I also made my own Mexican rice. Recipe below if interested (warning – it is spicy!)

Mexican Rice

1 cup rice
1  1/4 cup chicken broth

Bring rice to boil – when at a boil cover and reduce to simmer. Let cook about 15-20 minutes. Fluff with fork.

Add in 1/2 tablespoon chili powder
1 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon pepper
1/4 teaspoon salt
2 tablespoons grated parmesan cheese
1 teaspoon olive oil
sliced jalapeños (from jar – chop and add as many as you want)
1 tablespoon jalapeno juice (more if your daring)

We like spicy at our house, so it really has a kick! Hope you enjoy!

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