These wonderful tacos are fast and easy to prepare, and they are quite healthy too. The carrot, red onion, and cabbage add crunch, and the shrimp are flavored with cumin and garlic before you cook them. Also in these tacos you will find tomato, cotija or cheddar cheese, and seasoning. These are quite mild tacos but of course you can add some sliced jalapenos or a pinch of chili powder if you want to liven them up a little, or you can add some guacamole, sour cream, sliced avocado, or any other favorite south of the border ingredients to personalize them and make them unique.
Use either flour or corn tortillas; either will work just fine in this easy shrimp taco recipe. If you have only ever had fast food-style tacos you are really in for a treat. In Mexico tacos are not served in deep-fried, U-shaped tortilla shells. Instead the filling is carefully enclosed in a soft tortilla.
Also, Mexicans like to use fresh produce wherever possible so adding fresh tomatoes, carrot, onion, cabbage, and lime juice gives these shrimp tacos an authentic feel. This makes a lovely dinner and you can serve the tacos with refried beans and rice, or with your favorite south of the border-inspired side dishes.
- ½ lb peeled, deveined raw shrimp
- ¼ chopped tomato
- 2 tablespoons all-purpose flour
- ¼ teaspoon garlic powder
- 1 tablespoon olive oil
- ½ shredded carrot
- ¼ chopped red onion
- Juice of ½ lime
- Handful chopped white cabbage
- ¼ teaspoon cumin
- 4 corn or flour tortillas
- ¼ cup grated cotija or cheddar cheese
- 1 tablespoon cilantro leaves
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Ensure the shrimp is clean and dry.
- Combine the salt, pepper, cumin, and garlic, and sprinkle it over the shrimp.
- Put the flour in a small bowl and dredge the shrimp through it to get a very light coating.
- Heat a skillet over a medium-high heat and add the olive oil.
- Once it is hot, add the shrimp, and brown for a couple of minutes on each side or until pink.
- Remove the shrimp and drain on a paper towel.
- Sauté the white cabbage and carrot for a minute or two in the oil, then drain.
- Toss the shrimp with the tomato, carrot, red onion, and cabbage, and divide this mixture between the tortillas,
- Top with cheese and cilantro, and squeeze over some lime juice.
- Fold each tortilla loosely over the filling and serve right away.
Tacos make a nice change and if you surprise your family with these one evening they are sure to be impressed. Serve sour cream, guacamole, and salsa on the side, if you like, so people can make their tacos how they like them, and do not forget the hot sauce for whoever wants to add a few drops. Shrimp tacos are really quick to make and if your shrimp are cleaned you can prepare these in as little as twenty minutes. The soft flour tortillas are wrapped around the delicious, aromatic filling, and all the flavors work very nicely together. You can also appreciate from the picture how colorful these are.
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