Easy Shrimp Tacos Food

EASY SHRIMP TACOS

Steps:

• Prep your shrimp. If frozen, run them under cool water until thawed. Peel them and remove the tails.
• Meanwhile, prep your toppings.
• 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).
• Assemble tacos as desired and serve immediately.

EASY AND QUICK SHRIMP TACOS

Steps:

• Combine onion, carrots, and cilantro in a bowl.
• Mix chili powder, cumin, and cayenne pepper together in a small bowl. Coat shrimp in the mixture.
• Heat olive oil in a small skillet over medium heat. Add shrimp; cook for 2 minutes. Turn and cook until pink, about 2 minutes more.
• Wrap tortillas in damp paper towels; microwave until warm, 15 to 30 seconds.
• Divide shrimp between tortillas. Top with cabbage, onion mixture, and dressing.

EASY SHRIMP TACOS

Steps:

• Preheat broiler. Combine tomatoes, 2 Tbsp. lime juice, cilantro, onion, jalapeño, and salt in a medium bowl; toss to combine.
• Whisk lime zest, the remaining 3 Tbsp. lime juice, tahini, honey, and garlic in a small bowl.
• Combine oil, cumin, coriander, and pepper in a large bowl. Add shrimp and toss to coat. Spread the shrimp on a large rimmed baking sheet. Broil, flipping once, until the shrimp are pink and just cooked through, 4 to 6 minutes.
• To assemble: Place 2 to 3 shrimp on each tortilla. Top each with about 3 Tbsp. salsa, 2 tsp. tahini sauce, and 2 Tbsp. radishes.

SHRIMP TACOS

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!

EASY SHRIMP TACOS

Steps:

• Heat oil in large skillet on medium heat. Add shrimp and Seasoning Mix; cook and stir 4 minutes or just until shrimp turn pink.
• Serve shrimp in warmed tortillas with assorted toppings, such as sour cream, fresh cilantro, chopped tomato, chopped avocado, chopped red onion or lime wedges, if desired.

SHRIMP TACOS

Steps:

• Heat dressing in large skillet on medium heat. Add onions; cook and stir 3 min. or until crisp-tender.
• Stir in shrimp and chili powder. Cook 6 to 8 min. or until shrimp turn pink, stirring occasionally.
• Top tortillas with shrimp mixture and cheese; fold in half.

EASY SHRIMP TACOS

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.

QUICK AND EASY SHRIMP TACOS

Steps:

• In medium bowl, mix shrimp, taco seasoning mix and lime juice; stir to coat.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add shrimp mixture; cook and stir 2 to 4 minutes or until shrimp turn pink and are cooked through. Remove from heat.
• To serve, fill taco shells with shrimp, and top with salsa verde sauce, avocado, tomato, red onion and cilantro. Serve with lime wedges on the side.

QUICK AND EASY SHRIMP TACOS

Steps:

• Thaw the shrimp according to package directions if using frozen and remove the shells and tails.
• Slice the peppers into thin strips and discard the seeds and stem.
• Warm the oil over medium heat in a large nonstick or stainless skillet. Add the peppers, cumin, chili powder, garlic powder, and salt. Toss to coat. Cover and cook for 4 minutes.
• Remove the cover and stir in the shrimp. Cover and cook for an additional 4-6 minutes, stirring occasionally, or until the peppers are soft and the shrimp is cooked through and opaque.
• To warm tortillas, dampen a paper towel. Wrap around a stack of tortillas and warm in the microwave for 60 seconds, flipping over halfway through. (To do this in the oven, wrap a stack of tortillas in foil and heat on 300 degrees F for 6-8 minutes or until warmed.

EASY SHRIMP TACOS

Steps:

• Cut shrimp into bite sized pieces.
• In a bowl toss together shrimp, avocado, red onion, salsa and cilantro.
• Drizzle the lime juice over the mixture and toss well.
• For more kick add a dash of Tabasco.
• Chill.
• Place on warm tortillas.
• Serve with lime wedges, additional salsa and cilantro.