EASY SHRIMP TACOS
I love preparing these easy-to-make shrimp tacos. Hatch chiles are a staple ingredient in my home state of Texas, and this was the very first recipe that I conquered with them. Mix and match your favorite toppings-salsa and avocado would be perfect additions. -Deborah Jamison, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine yogurt, cilantro, lemon juice, lime juice and 1/8 teaspoon salt; set aside. In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until crisp-tender, 4-5 minutes. Add shrimp, garlic, cumin and remaining ¼ teaspoon salt. Cook and stir until shrimp turn pink, 2-3 minutes. Remove from the heat. Serve in tortillas with lettuce, yogurt sauce and, if desired, lime wedges.
Nutrition Facts : Calories 359 calories, Fat 16g fat (5g saturated fat), Cholesterol 153mg cholesterol, Sodium 422mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges
SEAFOOD TACOS
Steps:
- Toast 12 small tortillas. Lay tortillas out on counter. Line each tortilla with a piece of lettuce and spread the fish on top. Cover with 2 tablespoons of cucumber relish, a dab of avocado, a tablespoon of sweet peas, a few slices of radish and a pinch of cilantro. Finish each with a squeeze of lime and a teaspoon of olive oil. Serve immediately.
SOFT FISH TACOS
Categories Fish Fry Super Bowl Mayonnaise Halibut Cabbage Tortillas Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- For sauce:
- Mix all ingredients in bowl; season with salt and pepper.
- For batter and fish:
- Whisk flour, salt, and pepper in bowl; pour in beer, whisking until batter is smooth. Let stand 15 minutes.
- Sprinkle fish with salt and pepper. Squeeze some lime juice over each strip. Let stand 15 minutes. Mix fish into batter.
- Preheat oven to 200°F. Heat skillet over medium heat. Stack 2 tortillas. Sprinkle top with water. Place in skillet, wet side down. Heat 1 minute. Sprinkle top with water. Turn stack over; heat 1 minute. Transfer stack to large sheet of heavy-duty foil. Repeat. Enclose tortillas in foil. Place in oven.
- Pour oil into medium skillet to reach depth of 1 inch. Attach deep-fry thermometer; heat oil to 350°F. Slide 4 fish strips into oil. Fry until golden, about 4 minutes. Transfer fish to paper-towel-lined baking sheet; place in oven. Repeat.
- Fill each warm tortilla with 2 fish strips. Top with sauce, cabbage, tomato, squeeze of lime, and dash of hot pepper sauce.
- *Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.
SHRIMP SOFT TACOS
Soft tacos are healthier and much tastier than regular tacos. This recipe is quick and easy for a makeshift lunch.
Provided by swirlycinnacakes
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel and devein shrimp.
- Melt butter in a saute pan and saute shrimp just until they turn pink. Don't overcook.
- Season with salt and pepper and serve with warm fresh tortillas and salsa.
Nutrition Facts : Calories 241.2, Fat 8.5, SaturatedFat 4.2, Cholesterol 188.1, Sodium 608.5, Carbohydrate 15.8, Fiber 2.5, Sugar 2.2, Protein 25.5
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THE BEST SHRIMP TACOS RECIPE! - GIMME SOME OVEN
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4.9/5 (45)Total Time 40 mins
- Prepare the cilantro lime slaw according to instructions. Combine all of the chipotle crema ingredients in a blender and pulse until smooth.*
- In a mixing bowl, toss the shrimp with the taco seasoning, plus a generous pinch of salt and black pepper, until evenly coated. Heat oil in a large non-stick sauté pan over medium-high heat. Cook the shrimp for 3 to 4 minutes, flipping once, until they are opaque and cooked through. Transfer to a clean plate and set aside.
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4.7/5 (3)Total Time 30 minsCategory Dinner, Main CourseCalories 219 per serving
- Prep your shrimp. If frozen, run them under cool water until thawed. Peel them and remove the tails.
- Add the shrimp to a skillet along with the olive oil and spices. Cook over medium-high heat until the shrimp are no longer pink, flipping/stirring them occasionally (about 5-6 minutes).
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4.9/5 (203)Calories 158 per servingCategory Dinner
- Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.
- Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.
- Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.
- Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings. Enjoy immediately.
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