Shrimp Tacos With Cucumber Salad Food

SHRIMP TACOS WITH GRAPEFRUIT SALAD

Steps:

• Combine the grapefruit segments, jicama, red onion, cilantro, lime juice and 1 tablespoon olive oil in a medium bowl; season with salt and pepper and toss. Set aside.
• Brush a grill pan with olive oil and heat over medium-high heat. Working in batches, grill the tortillas until toasted, 1 to 2 minutes per side. Wrap in foil to keep warm; set aside.
• Meanwhile, combine the grapefruit juice, agave, chipotle and adobo sauce and cumin in a small saucepan over medium-high heat. Cook, stirring occasionally, until slightly thickened, 5 minutes.
• Toss the shrimp with the remaining 1 tablespoon olive oil and season with salt and pepper. Brush the grill pan with more olive oil. Grill the shrimp over medium-high heat, brushing with some of the grapefruit sauce, until lightly charred, about 1 minute per side. Continue to cook, flipping and brushing with the remaining sauce, until charred and cooked through, about 2 more minutes. Season with salt. Divide among the tortillas. Serve with the grapefruit salad and lime wedges.

SHRIMP TACOS

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.

TANGY CUCUMBER SLAW FOR TACOS

Steps:

• Place cabbage, cucumber, red onion, and cilantro in a bowl to make coleslaw mix.
• Whisk vinegar, oil, sugar, garlic, salt, and pepper together in a separate bowl. Add dressing to the coleslaw mix. Let sit until flavors settle, at least 1 hour.

SKINNY CITRUS SHRIMP TACOS

Steps:

• In 1-gallon resealable food-storage plastic bag, mix shrimp and marinade ingredients. Seal bag. Refrigerate 30 minutes.
• Meanwhile, in medium bowl, mix cucumber salsa fresca ingredients. In small bowl, mix yogurt crema ingredients.
• Drain shrimp; discard marinade. Heat 12-inch nonstick skillet over medium-high heat. Add shrimp; cook 3 to 4 minutes, stirring occasionally, until pink. Drain, if needed. Spoon shrimp on tortillas; top with cucumber salsa fresca, and drizzle with yogurt crema.

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.

SHRIMP AND AVOCADO TACO SALAD RECIPE BY TASTY

Steps:

• Heat the oil in a skillet over medium-high heat.
• Toss in the shrimp and immediately season with the taco seasoning. Sauté the shrimp just until each piece has started to turn pink, about 2 minutes. Remove from heat.
• In a large bowl, combine the lettuce, shrimp, tomatoes, jalpeño, red onion, cilantro, avocado, salt, and lime juice, and mix until the salad is well-combined.
• Serve with tortilla strips, if desired.
• Enjoy!

SPICY SHRIMP TACOS WITH AVOCADO

Steps:

• Combine shrimp, 1 tablespoon olive oil, garlic, chili powder, salt, and cayenne pepper in a bowl; toss until well coated. Cover and refrigerate for 30 minutes.
• Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Place shrimp mixture in the skillet and cook until pink and cooked through, about 5 minutes. Sprinkle with lime juice.
• Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds each. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with cooked shrimp. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with chopped cilantro.

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.

SHRIMP TACO SALAD

Steps:

• Place shrimp in a large bowl; sprinkle with half of the taco seasoning. Set aside. In a small bowl, whisk 1/2 cup oil, onion, vinegar, green pepper, garlic, coriander and sugar; set aside., In a large skillet, heat remaining oil over medium-high heat. Add tortilla chips; stir-fry until golden. Drain on paper towels. Sprinkle with remaining taco seasoning. In same skillet, cook and stir shrimp 8-10 minutes or until shrimp turn pink., In a large bowl, combine beans, salad greens, tomato, shrimp and tortilla strips. Just before serving, whisk dressing and pour over salad; sprinkle with cheese and toss to coat.

SHRIMP TACOS WITH CUCUMBER SALAD

Steps:

• Salad: Combine ingredients in a bowl. Set aside.
• Tacos: Coat a large nonstick skillet with nonstick spray; heat over medium heat. Add tortillas in a single layer 2 or 3 at a time and cook over medium-high heat 2 minutes, or until light golden in spots and softened. Remove to a plate and cover with foil to keep tortillas warm and pliable.
• Sprinkle shrimp with jerk seasoning or Adobo. Coat same skillet with nonstick spray; heat over medium heat. Add shrimp; saute 3 minutes or until cooked through. Remove to a plate.
• Toss remaining taco ingredients in a bowl until blended.
• To assemble the Tacos: Top each tortilla with about 1/2 cup cabbage mixture and 3 shrimp. Fold in half to eat. Serve with the salad.

SHRIMP TACOS

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.

GRILLED SHRIMP WITH PINEAPPLE CUCUMBER SALSA

Steps:

• Mix 1 tablespoon vinegar and juice in a small bowl. Whisk in olive oil, and season with salt and pepper.
• Combine pineapple, cucumber, onion, and herbs in a medium bowl. Stir in remaining vinegar; gently toss to coat.
• Thread shrimp on skewers. Brush with olive oil and season with salt and pepper. Grill shrimp over medium heat, 1-2 minutes on each side, or until lightly charred and just cooked through.
• Arrange salad on plates. Divide shrimp between each salad. Top with pineapple cucumber salsa; drizzle with vinaigrette. Garnish each salad with a lime wedge.

FISH TACOS WITH CUCUMBER SALSA

Steps:

• Prepare a medium-hot fire in a charcoal or gas grill.
• Drizzle the fish with olive oil, season with salt and pepper, and grill until barely done, for 2 to 5 minutes per side, depending on the thickness.
• Remove the fish from the grill, let cool slightly, and then pull apart into large flakes.
• Place the tortillas on a work surface.
• Line each with a piece of lettuce and top with chunks of fish.
• Top each with a generous spoonful of Cucumber Salsa, a squirt of lime, and a drizzle of olive oil.
• Garnish with avocado and radishes and serve.
• Cucumber salsa:Place all the ingredients in a bowl, combine well and let stand, covered, for at least 30 minutes.
• Will keep 24 hours refrigerated.
• Note: I always use halibut.
• You can cook it any way you choose, but I normally us a very very hot covered grill and do not turn the fish.