SHRIMP TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the slaw: Combine the sliced jalapeno and shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the milk mixture over the cabbage and jalapeno and toss to combine. (Cover and refrigerate for a couple of hours if you have the time.) Before serving, toss in the cilantro.
- For the shrimp: Heat the oil in a heavy skillet over high heat. Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes. Reduce the heat to low and pour in the tomato or enchilada sauce, stirring to combine. Stir in the cumin and cook for another 1 to 2 minutes. Add the butter, then remove from the heat.
- Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, sour cream and pepper jack cheese, then let everyone build their own tacos. Be sure to squeeze the lime wedges over the top at the end!
PRAWN TACOS
An easy prawn recipe that you'll want to make again and again
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Mix the oil, lime juice, garlic, chilli and a dash of Tabasco. Stir in the prawns and set aside for 5 mins. Heat the tacos according to pack instructions.
- Tip the prawns and the marinade into a frying pan and fry for 2 mins until the prawns turn pink and are cooked through. Spoon into the warm tacos, add some lettuce and serve with guacamole, soured cream and salsa.
Nutrition Facts : Calories 353 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 1.57 milligram of sodium
SHRIMP TACOS
These are beer battered shrimp tacos that will knock your socks off! The recipe includes directions for making an avocado sauce and a Mayonnesa Secret Sauce.Make sure you have all the sauces and condiments prepared before you start frying up your shrimp. All you need to do now is grab an ice cold beer and get cookin and you'll be in Baja with your first bite!
Provided by cookiedog
Categories Mexican
Time 1h30m
Yield 24 tacos
Number Of Ingredients 28
Steps:
- Cut each shrimp into two or three pieces, Spritz a little lime over the shrimp to moisten- don't overdo it - and refrigerate.
- Make the batter: Combine the flour and seasonings in a bowl and mix thoroughly with a whisk. Add the beer all at once, whishk until smooth, and set aside at room temperature for 30 minutes.
- Pour the oil into a deep, wide pan to a depth of 2 inches and heat over medium-high heat to 365 degrees.
- Check the batter; it should be a thick coating consistency. If it seems too thick, add beer, water, or milk, 1 teaspoons at a time, until the right consistency is achieved. It's better to be slightly too thick than too thin!
- Pat the shrimp dry and add to the batter. Fish out a ew pieces at a time and fry until golden brown. Drain the shrimp on paper towels.
- To prepare hold a tortilla in your hand and add a spoonful of avocado sauce (directions for sauce are in the following step). Add the shrimp, a squeeze of secret sauce (recipe follows), and a healthy shot of hot salsa. Top with lettuce, pico de gallo, and onion and cilantro. Squeeze lime over the whole thing.
- Avocado Sauce: Place the avocado, salt, and lime juice ina blender or small food processor. Add 1 tablespoon water and pulse. Add more liquid as necessary to make a sauce the consistency of thick cream. Add the cilantro and pulse again just to blend. Taste for seasoning; it should be a little bland.
- Mayonesa Secret Sauce: Place the mayonnaise in a bowl and use a fork to slowly stir in vinegar to taste. Add water to loosen to the consistency of thick cream.
SPICY JERK PRAWN & MANGO TACOS WITH COCONUT DRESSING
Use Caribbean-style jerk paste to marinade shellfish, then serve in crunchy corn tacos with a textured salad and light sauce
Provided by Good Food team
Categories Main course
Time 15m
Number Of Ingredients 13
Steps:
- Stir the prawns and jerk paste together in a bowl and set aside. Mix together the dressing ingredients.
- Tip the beans into a bowl along with the mango, onion, cucumber, most of the coriander, the dressing and some seasoning. Warm the taco shells following pack instructions.
- Heat the oil in a large frying pan, add the prawns and cook for 2-3 mins or until cooked through.
- To build the tacos, start with a handful of lettuce, followed by the bean salad, then top with the prawns. Sprinkle over the remaining coriander and serve.
Nutrition Facts : Calories 409 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 0.9 milligram of sodium
SHRIMP TACOS
We love anything seafood, so when we first tried these they were a huge hit. I hope you like them, they are quick to put together so that is a plus for me.
Provided by mommyoffour
Categories Mexican
Time 23m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In medium bowl, combine shrimp, taco seasoning, garlic and 2 T. lime juice; toss to coat.
- Heat oil in large skillet over medium high heat.
- Add shrimp mixture; cook and stir 2 to 4 minutes or until shrimps turn pink.
- Remove shrimp from skillet; place on plate.
- cook remaining juices in skillet for 3 to 4 minutes or until thickened, stirring occasionally.
- Return shrimp and coat with juices.
- Remove from heat.
- In small bowl, toss avocado with remaining lime juice.
- Spoon shrimp mixture into taco shells.
- Top with lettuce, avocado and tomato.
- Serve with salsa.
Nutrition Facts : Calories 429.2, Fat 23.4, SaturatedFat 4.5, Cholesterol 143.2, Sodium 1200.7, Carbohydrate 36.4, Fiber 6.8, Sugar 3.7, Protein 20.6
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