I wasn't planning to write this recipe today, but you got to make these tacos today! They are seriously that good! I had to stop myself and back away from the kitchen. So, if you do make one thing this week, make these. So simple, not too many ingredients. Although the list looks lengthy now that I think about it. In any case, quick and just so delicious. I keep saying that because that's how strongly I feel..ha!
I don't know why exactly but everywhere I look at the moment I see fish or seafood tacos. I have always stuck to chicken, beef, pork and vegetables when it comes to tacos, but never seafood or fish. So today I dove straight into shrimp tacos and was not disappointed.
Note; I always stress to use raw unpeeled shrimp as the flavour and even texture is far superior to the pre peeled ones.
I like the taco itself to have a bit of a crunch. The best way to do this with soft tacos is to lay them out on a hot skillet for just a minute or so each side. You don't want to leave them on too long, or they will just crack and fall apart. Use a dry skillet (no oil), and lay them out not touch each other or overlap. Once you see them starting to slightly brown in spots, turn them over for another minute. Result will be a soft shell with a bit of a crunch.
I prefer wheat flour wraps, but you can just as easily use corn wraps if those are the ones you have or like best. As well, you could always use sour cream in place of Greek yoghurt. It works just as easily. I gave up on sour cream years and years ago as you cannot buy it here. You can make a "version" of by adding lemon juice to cream, whisk and refrigerate. Not quite the same but works for me and I take what I can get.
Shrimp Tacos with a Cilantro Lime Topping
Makes 8 / Prep time: 20 minutes / Cook time: 10 minutes
For the shrimp:
1 lb Raw shrimp, peeled, cleaned and tails removed
Juice of one lime
1 Small dried chilli, finely chopped
1 Clove garlic, crushed
1 1/2 Teaspoon cumin
1 Teaspoon chilli powder
1/2 Teaspoon sea salt
For the Cilantro Lime Topping:
1/2 Cup/120 ml Greek yoghurt
Juice and zest of 1/2 lime
2 Garlic cloves, crushed
2 Spring onions, finely chopped (almost minced)
Small handful fresh cilantro, finely chopped
1/2 Teaspoon sea salt
8 Soft taco wraps
1 Tablespoon olive oil
2 Tomatoes, diced
2 Avocados, diced
Make the shrimp marinade by adding the lime juice, dried chilli, garlic, cumin, chilli powder and salt to a medium bowl. Stir well to combine flavours. Add the shrimp, coat well and refrigerate.
Make the cilantro lime topping by combining the Greek yoghurt, juice and zest of the lime, garlic, spring onions, cilantro and salt together. Stir well and set aside.
Heat the tablespoon of olive oil in a large skillet set over high heat. Add the shrimp and cook over a high heat, stirring regularly for about 7 minutes or until cooked throughout. Remove from heat.
In another large skillet, preferably cast iron, set over high heat, add as many taco wraps as you can without having them overlap. Heat them for about a minute one each side. Remove from heat and fill will shrimp, tomatoes, avocados and the cilantro lime topping. You can pre make them all or set ingredients out on a table for everyone to help themselves.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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