SHRIMP TACOS WITH BEST SHRIMP TACO SAUCE
These Shrimp Tacos are a must-try - loaded with plump juicy shrimp, crisp cabbage, avocado, cotija cheese, cilantro and a lime crema sauce that will win you over. We serve these over toasted tortillas.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 30m
Number Of Ingredients 19
Steps:
- Thaw and pat dry shrimp with paper towels and place in a medium bowl. Add seasonings and garlic and stir to combine.
- Place a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil and add shrimp in a single layer. Sauté 1-2 minutes per side or just until cooked through. As soon as they are cooked through (white inside with some pink and red accents outside), transfer to a serving platter and set aside to cool.
- Toast 8 tortillas over an open gas stovetop flame on medium/low heat (about 10 seconds per side) until lightly charred on the edges (or on a medium-hot skillet or griddle) until golden brown in some spots (30 seconds per side).
- Thinly slice cabbage, dice the avocado, finely dice the red onion, and coarsley chop the cilantro. Add these to your serving platter along with lime wedges. Build tacos by arranging toppings and shrimp over each toasted tortilla.
- In a small bowl, whisk together all sauce ingredients and serve with assembled shrimp tacos.
Nutrition Facts : Calories 308 kcal, Carbohydrate 21 g, Protein 17 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 163 mg, Sodium 849 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
EASY SHRIMP TACOS
I love preparing these easy-to-make shrimp tacos. Hatch chiles are a staple ingredient in my home state of Texas, and this was the very first recipe that I conquered with them. Mix and match your favorite toppings-salsa and avocado would be perfect additions. -Deborah Jamison, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine yogurt, cilantro, lemon juice, lime juice and 1/8 teaspoon salt; set aside. In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until crisp-tender, 4-5 minutes. Add shrimp, garlic, cumin and remaining ¼ teaspoon salt. Cook and stir until shrimp turn pink, 2-3 minutes. Remove from the heat. Serve in tortillas with lettuce, yogurt sauce and, if desired, lime wedges.
Nutrition Facts : Calories 359 calories, Fat 16g fat (5g saturated fat), Cholesterol 153mg cholesterol, Sodium 422mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges
CHEESY SHRIMP TACOS
Make Cheesy Shrimp Tacos for delicious flavor. These Cheesy Shrimp Tacos are made with avocado, onion, poblano chile, Mexican oregano and more.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Melt butter in large skillet on medium-high heat. Add onions; cook 5 min. or until crisp-tender, stirring occasionally. Add shrimp, chiles and oregano; cook and stir 5 min. or until shrimp turn pink.
- Remove from heat. Add cheese; stir until melted.
- Top tortillas with shrimp mixture, avocados and salsa. Serve with lime wedges.
Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 155 mg, Sodium 420 mg, Carbohydrate 19 g, Fiber 4 g, Sugar 3 g, Protein 24 g
TACOS DE GOBERNADOR (SHRIMP, POBLANO, AND CHEESE TACOS)
Gobernadores tend to be different any place you have them, but they usually include shrimp, mild chiles, and cheese. This recipe integrates bacon, giving it a surf-and-turf feel that is a signature of contemporary Baja food.
Provided by David Castro Hussong
Categories Summer Taco Shrimp Seafood Shellfish Cheese Poblano
Yield Makes 8 (5-inch) tacos
Number Of Ingredients 13
Steps:
- Warm 3 teaspoons of the oil in a frying pan over medium-low heat. Add the onion and cook for 5 minutes, stirring gently. Add the garlic and continue to cook for 3 minutes. (If, at any time during the cooking process, the items in the pan dry out at all, deglaze the pan with some lime juice, scraping up the browned bits with a wooden spoon, and continue.) Turn the heat to medium and add the chiles. Cook for 10 minutes, or until the chiles are thoroughly cooked.
- At this point, warm a separate frying pan over medium heat and add the remaining 1 teaspoon oil. Interleaved with finishing the rest of the recipe, heat each tortilla in the oil-coated pan for about 20 seconds per side, just long enough to make them the slightest bit golden but still pliable, and put between two towels to stay warm and wick away any excess oil.
- Once the chiles have cooked for 10 minutes, pour the lime juice on the ingredients in the pan. Add the diced bacon to the pan and turn the heat to medium-high. When the pan has heated up and the bacon has started to turn color, add the shrimp and use the salt to season everything in the pan. Cook for 2 to 3 minutes, stirring and flipping the shrimp as necessary to cook them evenly. The shrimp should be bright pink and white and opaque. If they are still translucent, cook them a little longer.
- Sprinkle the cheese over everything in the pan and turn the heat to low. Continue stirring until the cheese is melted. Remove the pan from the heat. Distribute the cheesy shrimp mixture equally among the tortillas, making a plate full of tacos. Serve along with the lime wedges and red salsa, if desired.
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