What Did One Shrimp Say to the Other: Taco Time!

I don’t really know when I became so obsessed with Mexican cuisine.  Italian and good old European home cooking has always been what I have gravitated towards.  But I think that shifted for me a few years ago after our first trip to California.   

We are suddenly obsessed with the shrimp taco.  It has become a weekly go-to and we tend to have them on Friday nights rather than fish.  They are damn quick to whip up and equally easy to make and assemble.   Even Will has mastered this dish for when he is on his own.  Perfect for quick weeknight meal, although now I ask, is Friday even a weeknight?

Here is my recipe for shrimp tacos.  Give it a try!  It won’t disappoint. 

Things to note: I prefer to use larger shrimp and cut them down to half or thirds, although you don’t really have to.  I just find using the larger shrimp (16/20 or 20/25 per pound size) are more flavorful than the smaller ones.  But its really up to you and what you like best!   Of course, I use raw shrimp vs. recooking already cooked shrimp.     

You can adjust the spice on this recipe.  You like spicy?  Then go with the recommended amount of cayenne.  Not spicy enough? Adjust the dosage.  Too spicy, as is sometimes the case with me, reduce the amount — I usually cut it in half.  Tonight, I reduced the spice but it just didn’t quite have enough punch for my palette so I must be feeling spicy today! 

Personally, I don’t add cheese as a topping to my shrimp taco’s.  It’s that whole cheese (doesn’t go) with seafood thing that I tend to agree with.  That doesn’t mean that you can’t try it with a small topping of Cotja cheese (a Mexican cow’s milk cheese that is salty and milky that will soften with heat, but won’t actually melt).   

Then there is the tortilla:  I only use a corn tortilla.  And let me tell you that one corn tortilla is not the same as the other.  I have narrowed down my favorite to the Casa Mendosa triple baked tortilla, medium sized, that are made a 50/50 blend of corn and wheat.  This one won’t disappoint, especially when you char it on the top of the gas stove element!  AMAZING! 

My final tip:  sour cream crema.  All I do is squeeze a half a fresh lime into some sour cream and stir it up and voila, the perfect topping!  There are provably shrimp taco sauce recipes out there to make, or even to buy, but I like to keep it simple so this crema works just fine for us.   

I hope you embrace your inner Mexican and add this to your recipe box — enjoy!

Shrimp Tacos

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Course Main Course

Ingredients

  

• 1 lb medium or large raw shrimp
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp cumin
• 1/4 tsp cayenne pepper
• 1-2 TBS oil
• 1 pkg medium corn tortillas
• 1 c shredded cabbage
• 1/4 red onion, diced
• 1 avocado, peeled, pitted and diced
• 1 c sour cream
• 1 lime

Instructions

 

• Prep your toppings: cabbage, red onion and avocado. Set aside.
• Prep your crema by adding the juice from one lime to the sour cream and stir. Set aside.
• Peel and rinse your thawed shrimp. Devein if not already deveined. Pat dry with paper towel and place in a medium bowl.
• Add the minced garlic, sea salt, black pepper, cumin and cayenne pepper. Mix the shrimp together with the seasoning.
• In a large skillet add the oil and heat over medium heat.
• Add your shrimp to the pan in a single layer and cook approx. 1-2 min per side until just cooked through. They should be white with some inside pink but not be translucent. Reduce heat.
• If you wish, cut the shrimp down with a knife into halves or thirds.
• Toast the tortillas over an oven gas stovetop flame for about 10 seconds per side until lightly charged.
• Build your taco by adding the shrimp to the tortilla and add your toppings of choice and top with sour cream crema.

Notes

• Adjust the heat level to your liking.
• I often use a store bought bag of coleslaw rather then chop cabbage.  Makes it easy and colorful.  
• Try it with Cotija cheese if you like.