tangy shrimp tacos

January 19, 2015
0 Ratings
  • Serves 4
Author Notes

Irresistible gulf shrimp tacos with queso fresco and crunchy cabbage is an easy dinner. Homemade charred tomatillo salsa is the perfect topping! —garlic and zest

What You'll Need
  • For the tacos:
  • 1 pound medium shrimp, peeled, tail removed, deveined
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon canola oil
  • 1 tablespoon canola oil
  • 3 cloves garlic
  • 1 lime, zested and juiced
  • 1/4 cup chopped cilantro
  • For assembly and topping(s) (optional)
  • flour tortillas
  • cilantro leaves
  • charred salsa verde
  • crumbled queso fresco
  • lime wedges
  • sliced avocado
  • thinly sliced cabbage
  • thinly sliced jalapeño - or pickled jalapeño
  • thinly sliced red onion
  • tomato salsa
  • sour cream
  1. Place peeled and deveined shrimp in a bowl. Sprinkle with salt, pepper, cumin and 1 teaspoon oil. Mix thoroughly and set aside.
  2. Place a pan over medium high heat. Add 1 tablespoon of oil and let it heat until it's slick, but not quite smoking. Add shrimp to the pan in a single layer and cook until just slightly turning pink, 1-2 minutes. Use a pair of tongs to flip them in the pan and continue cooking an additional minute. Add the garlic, lime zest and lime juice. Cook and stir for an additional minute. Remove from heat and stir in the cilantro.
  3. To assemble: place 4-5 shrimp in a warm tortilla, top with additional cilantro, charred salsa verde and crumbled queso fresco. Add other accompaniments if desired. Finish with a squeeze of lime

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