SHRIMP TACOS WITH CILANTRO-LIME CREMA
Fresh and quick shrimp tacos that are perfect for any day!
Provided by chrispcooks
Categories Main Dish Recipes Taco Recipes
Time 1h15m
Yield 20
Number Of Ingredients 22
Steps:
- Rinse defrosted shrimp under cold water, drain, and pat dry.
- Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well.
- Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.
- While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.
- Heat corn tortillas in either a pan or on a griddle over low heat, 1 to 2 minutes per side. Be careful not to let them burn. Set aside.
- Assemble tacos by spreading 1 teaspoon crema across each tortilla, adding 3 or 4 shrimp, 2 slices of avocado, a sprinkle of fresh red onion, cilantro, and jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.
Nutrition Facts : Calories 146.5 calories, Carbohydrate 15.4 g, Cholesterol 69.8 mg, Fat 5.8 g, Fiber 3.6 g, Protein 9.6 g, SaturatedFat 1 g, Sodium 162.5 mg, Sugar 0.9 g
CILANTRO SHRIMP TACOS
These cilantro shrimp tacos are sort of a work in progress; I've only made it twice, so I haven't had much time to try different methods. I made it one day when trying to think of something to make for dinner, and I thought it turned out really well. I think it can be easily adjusted to suit different tastes. Serve with lime wedges.
Provided by ChefChelios
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic; cook until golden, about 2 minutes. Add shrimp, about 1/3 of the cilantro, seasoned salt, chili powder, cumin, salt, and pepper. Mix well and cook until mixture is heated through and shrimp is opaque, 5 to 7 minutes.
- Heat remaining olive oil in a separate skillet over medium heat. Add 1 corn tortilla at a time and cook until warm and slightly crispy, about 90 seconds each.
- Spoon shrimp mixture onto tortillas and serve with remaining cilantro.
Nutrition Facts : Calories 223 calories, Carbohydrate 12.3 g, Cholesterol 172.6 mg, Fat 10.2 g, Fiber 1.9 g, Protein 20.2 g, SaturatedFat 1.5 g, Sodium 311.7 mg, Sugar 0.3 g
SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW
This is a recipe that I picked up from Lindsay at pinchofyum.com. Kuddos to her because it was absolutely delicious! Restaurant quality and so easy to make. My daughter and I breaded the shrimp and feasted all day.
Provided by Brigitte S.
Categories Lunch/Snacks
Time 30m
Yield 2 small tacos each, 4 serving(s)
Number Of Ingredients 18
Steps:
- Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.
- Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
- Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw - you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.
- To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotjia cheese, cilantro, and lime wedges.
SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW
Thanks to Lindsay at Pinch of Yum for bringing restaurant style shrimp tacos to our kitchen! We breaded our shrimp but the slaw makes it delicious either way!
Provided by Brigitte S.
Categories Lunch/Snacks
Time 35m
Yield 8 Mini Tacos, 4 serving(s)
Number Of Ingredients 16
Steps:
- Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.
- Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
- Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw - you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.
- To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotjia cheese, cilantro, and lime wedges.
SHRIMP TACOS WITH CILANTRO LIME YOGURT AND CORN SALSA
Make and share this Shrimp Tacos With Cilantro Lime Yogurt and Corn Salsa recipe from Food.com.
Provided by Lacy S.
Categories Summer
Time 30m
Yield 8 Tacos, 4 serving(s)
Number Of Ingredients 24
Steps:
- Combine all the ingredients for the yogurt in a bowl, cover and chill.
- Combine all marinade ingredients in a zip lock bag, add shrimp and let set for 15-20 minutes at room temperature.
- Combine all ingredients for salsa in a bowl and set aside.
- Remove shrimp from marinade; discard marinade.
- Cook shrimp in a large skillet over med heat 2 minutes per side.
- Remove from heat and cool.
- When shrimp are room temp slice in halve lengthwise and set aside.
- Divide shrimp evely among taco shells.
- Top each with a handful of lettuce, 2 tbls corn salsa and 1 tbls. cilantro yogurt.
- Serve right away.
Nutrition Facts : Calories 489.4, Fat 23.6, SaturatedFat 3.5, Cholesterol 174, Sodium 936.2, Carbohydrate 40.9, Fiber 6.9, Sugar 8.6, Protein 32.3
GRILLED SHRIMP TACOS WITH CREAMY CILANTRO SAUCE RECIPE BY TASTY
Here's what you need: shrimp, paprika, garlic powder, dried oregano, cumin, red pepper flakes, salt, skewers, olive oil, corn tortillas, sour cream, fresh cilantro, lime zest, salt, lime juice, green cabbage, red cabbage, jalapeño, lime wedge, fresh cilantro
Provided by Claire Nolan
Categories Lunch
Time 30m
Yield 12 tacos
Number Of Ingredients 20
Steps:
- In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
- Using 2 bamboo or metal skewers, poke through the top and bottom of the shrimp and push down to the bottom of the skewer.
- Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
- Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
- Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes.
- Remove from skewers & set aside for taco assembly.
- In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
- In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
- Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
- Enjoy!
Nutrition Facts : Calories 268 calories, Carbohydrate 26 grams, Fat 10 grams, Fiber 4 grams, Protein 19 grams, Sugar 2 grams
HEALTHY CILANTRO LIME SHRIMP TACOS RECIPE
These Cilantro Lime Shrimp Tacos come together in less than 25 minutes and are so full of fresh flavor. These shrimp tacos make the perfect meal for a busy weeknight.
Provided by Lauren
Categories Main Course
Time 23m
Number Of Ingredients 14
Steps:
- In a bowl, combine shrimp with fajita seasoning, cumin, salt, and pepper. Toss until combined.
- Drizzle olive oil on a skillet over medium heat, and add shrimp and garlic.
- Saute 5-8 minutes flipping every few minutes until shrimp has cooked through and is pink.
- In a separate bowl combine cilantro, sour cream, cabbage, and lime juice.
- To assemble tacos, layer shrimp, coleslaw, avocado, and Feta cheese onto corn tortillas.
Nutrition Facts : Calories 395 kcal, Carbohydrate 29 g, Protein 37 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 402 mg, Sodium 1753 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
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- In a small bowl, make the sauce by whisking together cilantro, olive oil, lime juice, serrano pepper, salt and red pepper flakes.
- Heat a large skillet over medium high heat. Toss shrimp with 2 tablespoons sauce and paprika. Cook in the skillet until shrimp is pink and cooked through, 3 to 5 minutes. Remove from heat. Coat with 2 more tablespoons sauce once cooked.
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