Shrimp Tacos
Rated 5.0 stars by 1 users
Category
Lunch/Dinner
Servings
2
Ingredients
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Small tortillas
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Olive oil
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1 bag shrimp, thawed and peeled (I recommend our Argentinian shrimp)
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1 c onion, thinly sliced
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½ red pepper, thinly sliced
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1 c frozen corn
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1-2 garlic cloves, finely chopped
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1 tsp chili powder , or chipotle chili powder
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½ tsp cumin
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1 tbsp lime juice
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Chopped cilantro
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Diced avocado
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Shredded cabbage
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Sour cream
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Grated cotija cheese (in our cheese island), or feta cheese
Directions
Wrap small tortillas in foil and heat in a 350°oven until warm.
Heat 2 tbsp of oil, add onion, garlic, and red pepper. Sauté until soft. Add garlic, sauté 1 minute. Add shrimp, chili powder, and cumin. Sauté 2-4 minutes until the shrimp is cooked through. Add lime juice and 2 tbsp of chopped cilantro.
Place the filling into the warm taco shell. Top with shredded cabbage, avocado, cilantro, cheese and sour cream, or toppings of your choice.
You could use this filling and wrap it up like a fajita, add more heat if you like it spicy. Top it with salsa, adapt the toppings to what you enjoy.
We used the Blue Top Honey Chipotle Creamy Hot Sauce (from the Grocery Department) to drizzle on top. Fantastic.