SHRIMP TACOS WITH JALAPENO TARTAR SAUCE
Shrimp and fish tacos are some of my favorite meals. Here is one that come together fast if you use prepackaged slaw mix and do all the chopping for the tartar sauce in the food processor. Found this recipe in Cuisine at Home.
Provided by SkinnyMinnie
Categories < 30 Mins
Time 20m
Yield 8 tacos
Number Of Ingredients 13
Steps:
- Preheat oven to 400.
- Stir together maynnaise, jalapenos, onion, cilantro, capers, and lime juice for the tartar sauce.
- Wrap tortilla in aluminum foil; warm them in the oven for 10 minute.
- Toss green and red cabbage in a bowl with 1 Tbs oil. Season with salt and pepper to taste; set asice.
- Mix chili powder with the 1 1/2 tsp salt; toss with shrimp. Sear shrimp in a large skillet in the remaining oil over high heat until shrimp are cooked through on both sides, about 3 min total.
- Serve shrimp inside a corn tortilla with cabbage and tartar sauce.
Nutrition Facts : Calories 178.7, Fat 11.1, SaturatedFat 1.6, Cholesterol 26.5, Sodium 608, Carbohydrate 16.8, Fiber 2.6, Sugar 2.1, Protein 4.5
EASY FRIED SHRIMP AND TARTAR SAUCE
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Pour the oil into a heavy-bottomed pot fitted with a deep-frying thermometer. Heat over medium-high heat to 375 degrees F. Line a baking sheet with paper towels and top with a cooling rack.
- In a medium mixing bowl, whisk together the rice flour and beer until a smooth batter is formed. Season with 1/2 teaspoon salt and pepper.
- Lightly salt the shrimp. Holding the tails, dip the shrimp into the batter to evenly coat on both sides.
- One by one, gently drop the battered shrimp into the hot oil. Fry, flipping once if necessary, until golden brown on both sides, 1 to 2 minutes. While frying the shrimp, be sure to monitor the temperature of the oil and maintain it at 375 degrees F. Transfer the fried shrimp to the cooling rack and sprinkle generously with salt.
- Serve the fried shrimp with Tartar Sauce for dipping.
- Mix the mayonnaise, dill, cornichons, vinegar, capers, mustard and some salt and pepper in a small bowl. Refrigerate until serving.
SHRIMP TACOS
I got the idea for these shrimp tacos from a favorite restaurant. The shrimp is sauteed in honey butter, topped with a delicious mango salsa, and wrapped in a tortilla. It tastes worth a million bucks yet is so simple. Everyone will be begging for more.
Provided by abewasabe
Categories World Cuisine Recipes Latin American Mexican
Time 47m
Yield 4
Number Of Ingredients 11
Steps:
- Toss the mango, avocado, tomatoes, cilantro, onion, garlic, salt, and lime juice together in a bowl. Cover and refrigerate for 30 minutes.
- Melt the honey butter in a skillet over medium-high heat. Add the shrimp; cook and stir until pink and opaque, 2 to 3 minutes.
- To serve, place a few shrimp onto a warm tortilla, top with mango salsa and fold up. Repeat with remaining ingredients.
Nutrition Facts : Calories 566.8 calories, Carbohydrate 59.5 g, Cholesterol 187.5 mg, Fat 23.1 g, Fiber 7.8 g, Protein 31.2 g, SaturatedFat 6.8 g, Sodium 950.7 mg, Sugar 14.9 g
BAJA SAUCE FOR FISH OR SHRIMP TACOS
I really like this on grilled or blackened fish tacos.
Provided by flachaz
Categories Main Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Stir sour cream, mayonnaise, lime juice, cilantro, seafood seasoning, and ancho chile pepper together in a bowl.
- Cover bowl with plastic wrap and refrigerate for at least 1 hour.
Nutrition Facts : Calories 130.7 calories, Carbohydrate 1.3 g, Cholesterol 11.5 mg, Fat 14 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 188 mg, Sugar 0.2 g
FISH TACO TARTAR SAUCE
Make and share this Fish Taco Tartar Sauce recipe from Food.com.
Provided by lil sis
Categories Sauces
Time 10m
Yield 3/4 cup, 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together -- best when chilled an hour before you need it.
CHICHARRONES FISH TACOS WITH CHIPOTLE TARTAR SAUCE
The key to really great chicharron is to make sure that the fried fish is crispy and not greasy. You can add some avocado slices to each taco for a creamy, cool complement. Recipe courtesy of Ingrid Hoffman.
Provided by LifeIsGood
Categories South American
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 19
Steps:
- Tartar Sauce:.
- Combine all of the sauce ingredients in a bowl and mix well. Adjust the salt to taste. Cover with plastic wrap and refrigerate until ready to use.
- Tacos:.
- Rinse the fish under cold running water and pat dry with paper towels. Cut the fish into 1 inch cubes and put in a large bowl. Add the Worcestershire sauce, garlic, salt and pepper and turn the fish carefully to coat. Cover with plastic wrap and refrigerate at least 20 minutes or up to 4 hours.
- Put the flour on a plaate and toss the fish pieces in it a few at a time, until they are all evenly coated.
- Heat the vegetable oil in a large pot over medium-high heat to 375 degrees F. Carefully add a few pieces of the fish at a time, shaking off any excess flour before placing them into the oil. Fry until the fish pieces are golden brown all over, about 4-6 minutes. Then transfer them to a paper towel lined plate to drain.
- Meanwhile, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10-15 seconds. Flip the tortilla and warm until it is pliant and heated through, another 10-20 seconds. Place on a plate and cover with a towel to keep them warm. Repeat with the remaining tortillas.
- Spread a dollop of the chipotle tartar sauce onto a warmed tortilla. Add a few strips of cucumber and top with 3 or 4 pieces of fish. Cover with a few arugula leaves and cilantro leaves and a sprinkling of the orange zest. Serve with more chipotle tartar sauce and the lime wedges on the side. Enjoy!
SPICE-RUBBED SHRIMP TACOS RECIPE BY TASTY
Here's what you need: McCormick ® Ground Cumin, garlic powder, paprika, chili powder, dried oregano, kosher salt, shrimp, vegetable oil, sour cream, limes, flour tortillas, red cabbage, scallion, cilantro
Provided by Griffin Bohen-Meissner
Categories Dinner
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, stir together McCormick Cumin, garlic powder, paprika, chili powder, dried oregano, 2 teaspoons salt, and pepper. Add in shrimp and toss to coat evenly with the spices.
- Heat vegetable oil in a cast-iron skillet over high heat. Add in shrimp. Cook until slightly blackened, about 2 minutes. Flip and cook on the other side, another 2 minutes, until fully cooked through. Remove shrimp from pan.
- Whisk together sour cream, lime juice, and 1⁄2 teaspoon salt.
- Place shrimp on tortillas. Drizzle with lime sour cream. Top with red cabbage, scallions, and cilantro.
- Enjoy!
Nutrition Facts : Calories 235 calories, Carbohydrate 26 grams, Fat 7 grams, Fiber 1 gram, Protein 15 grams, Sugar 1 gram
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- Thaw and pat dry shrimp with paper towels and place in a medium bowl. Add seasonings and garlic and stir to combine.
- Place a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil and add shrimp in a single layer. Sauté 1-2 minutes per side or just until cooked through. As soon as they are cooked through (white inside with some pink and red accents outside), transfer to a serving platter and set aside to cool.
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- Thinly slice cabbage, dice the avocado, finely dice the red onion, and coarsley chop the cilantro. Add these to your serving platter along with lime wedges. Build tacos by arranging toppings and shrimp over each toasted tortilla.
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