Spicy Shrimp Tacos
Spicy, crunchy, creamy and absolutely delicious, these awesome tacos are quick to make and will make you the hero of Taco Night. The spice blend works on chicken and fish too, and saves in the refrigerator for up to three months.
PREP TIME
10 minutes
COOK TIME
15 minutes
Ingredients
For the taco seasoning:
2 teaspoons ancho chili powder
2 teaspoons ground cumin
2 teaspoons paprika (sweet or smoked)
2 teaspoons garlic powder
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Pinch of chipotle powder (optional)
For the tacos:
1 1/4 pounds 26-30 count raw shrimp, peeled and deveined
2 teaspoons olive oil
Juice of 1 lime
2 tomatoes, seeded and diced
1/2 cup red cabbage thinly sliced
1/2 red onion, thinly sliced
1/2 bunch cilantro, chopped
2-3 limes, cut into wedges
8 corn tortillas
Sour cream and minced jalapeño, for garnish
2 teaspoons ancho chili powder
2 teaspoons ground cumin
2 teaspoons paprika (sweet or smoked)
2 teaspoons garlic powder
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Pinch of chipotle powder (optional)
For the tacos:
1 1/4 pounds 26-30 count raw shrimp, peeled and deveined
2 teaspoons olive oil
Juice of 1 lime
2 tomatoes, seeded and diced
1/2 cup red cabbage thinly sliced
1/2 red onion, thinly sliced
1/2 bunch cilantro, chopped
2-3 limes, cut into wedges
8 corn tortillas
Sour cream and minced jalapeño, for garnish
Directions
Combine spice blend ingredients and put in a glass lidded jar. Set aside.
Place the shrimp in a medium bowl, toss with the olive oil and lime juice, then add 1 1/2 tablespoons of the taco spice blend and mix to coat throughly. Allow the shrimp to marinate in the refrigerator for 20-30 minutes.
Sauté shrimp in a non-stick frying pan for 4-5 minutes, flipping once. The shrimp should be pink and have no translucency.
While the shrimp are cooking, warm the tortillas in a 250 F oven for a few minutes or in the microwave.
To assemble the tacos, place the shrimp, cabbage, onion, tomatoes, cilantro and jalapeño in the tortillas and garnish with sour cream. Serve immediately.
Place the shrimp in a medium bowl, toss with the olive oil and lime juice, then add 1 1/2 tablespoons of the taco spice blend and mix to coat throughly. Allow the shrimp to marinate in the refrigerator for 20-30 minutes.
Sauté shrimp in a non-stick frying pan for 4-5 minutes, flipping once. The shrimp should be pink and have no translucency.
While the shrimp are cooking, warm the tortillas in a 250 F oven for a few minutes or in the microwave.
To assemble the tacos, place the shrimp, cabbage, onion, tomatoes, cilantro and jalapeño in the tortillas and garnish with sour cream. Serve immediately.
Looking for inspiration? Try these recipes:
Easy Turkey Burritos
Caramelized Onion Breakfast Bake
Camarones en Aguachile
