GRILLED SHRIMP TACOS WITH TROPICAL SALSA
Provided by Kelsey Nixon
Categories main-dish
Time 1h40m
Yield 6 servings (12 tacos); 3 cups salsa
Number Of Ingredients 21
Steps:
- For the shrimp: Place the shrimp, limes and onions in a resealable plastic bag. Whisk together the oil, salt, cloves, lime juice and chipotle in a small bowl. Pour over the shrimp in the bag and seal the bag, squeezing out as much air as possible. Marinate in the refrigerator for 1 to 2 hours.
- For the tropical salsa: Meanwhile, combine the pineapple, avocado, cactus, jalapenos and mangoes in a medium bowl. Add the cilantro, vinegar, oil and epazote and toss to combine. Keep refrigerated until ready to serve.
- For assembly: Preheat a grill to medium-high heat. Remove the shrimp from the marinade and sprinkle with salt. Place the shrimp on the grill over direct heat and cook, turning once, until they are charred and the flesh is pink, 2 to 3 minutes per side. Add the cooked shrimp to the salsa and toss to combine. Sprinkle with salt. To serve, whisk together the crema, adobo, lime zest and lime juice in a small bowl. Build the tacos starting with a corn tortilla, add 4 to 5 shrimp, 1/4 cup tropical salsa, a drizzle of the crema mixture and some cilantro leaves.
LIME SHRIMP TACOS WITH MANGO SALSA
Lime shrimp tacos are a perfect summery dish with a lot of flavors you'll love! It can be be low fat if you use little oil or butter. You can also add cheese and sour cream, if you like.
Provided by Halla Farhat
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Combine shrimp, olive oil, garlic, and salt in a bowl. Let sit while you prepare the salsa.
- Combine tomatoes, mango, avocado, bell pepper, 3 tablespoons lime juice, chile pepper, and sugar in a bowl. Mix until salsa is evenly combined.
- Heat a large skillet over medium heat. Add shrimp; cook and stir until moisture evaporates, 3 to 5 minutes. Stir in cilantro, tequila, and 3 tablespoons lime juice.
- Serve hot shrimp and salsa over corn tortillas.
Nutrition Facts : Calories 486.8 calories, Carbohydrate 54.2 g, Cholesterol 221.3 mg, Fat 14.6 g, Fiber 10.9 g, Protein 31 g, SaturatedFat 2.3 g, Sodium 348.3 mg, Sugar 10.8 g
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
SALSA-SHRIMP TACOS
Quick-cooking shrimp is a fantastic, from-the-sea filling for tacos that take 15 minutes to prepare.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In 10-inch nonstick skillet, heat salsa and bell pepper over medium-high heat, stirring frequently, until warm.
- Stir in shrimp. Cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink.
- Fill each taco shell with about 1/4 cup shrimp mixture. Top with cheese, lettuce and taco sauce.
Nutrition Facts : Calories 190, Carbohydrate 16 g, Cholesterol 95 mg, Fat 1, Fiber 1 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 1 g, TransFat 2 g
SHRIMP TACOS WITH KIWI SALSA
If you want to impress your guests and attempt something different than burgers, give these colourful shrimp tacos a try. The salsa combines Zespri SunGold Kiwifruit and jalapeños for the perfect combination of sweet and spicy. The kiwifruit is rich in nutrients, including potassium and vitamin C, while using nonfat Greek yogurt cuts back on unwanted calories.
Provided by Mary Jenny
Categories Mexican
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- 1. Combine kiwifruit, scallions, red onion, cilantro, garlic and jalapeño in a bowl. Season with salt and pepper and squeeze in juice of one lime. Stir to combine and set aside.
- 2. In a small bowl, mash avocado into a paste. Add yogurt to create your crema. Season with salt and pepper and set aside.
- 3. Heat olive oil in a sauté pan over medium heat. Remove tails from shrimp and season with salt and pepper. Add to hot pan. Cook shrimp on each side for 3 to 4 minutes until cooked through.
- 4. Create your tacos by layering avocado crema, kiwi salsa and warm shrimp.
Nutrition Facts : Calories 575.6, Fat 21.9, SaturatedFat 2.9, Cholesterol 142.9, Sodium 1567.1, Carbohydrate 71.8, Fiber 6.9, Sugar 7.9, Protein 26.8
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
SEAFOOD TACOS WITH MANGO-KIWI SALSA
Make and share this Seafood Tacos With Mango-Kiwi Salsa recipe from Food.com.
Provided by ratherbeswimmin
Categories Healthy
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To prepare shrimp--combine the lime juice, cilantro, cumin, chili powder, and salt in a bowl.
- Add the shrimp and toss well to coat evenly.
- Cover and set aside until needed.
- To prepare salsa--put the mango, kiwis, onion, chili, cilantro, and lime juice in a small bowl.
- Mix well to combine and set aside until needed.
- Heat the oil in a large frying pan set over high heat.
- Add as many shrimp as will fit in a single layer--you may need to work in batches.
- Cook for about 5 minutes until pink and cooked through; season with pepper to taste.
- To serve, put a generous helping of the shrimp in the middle of each tortilla; top with a spoonful of the Mango-Kiwi Salsa and sour cream.
- Serve immediately with extra sour cream and salsa on the side.
Nutrition Facts : Calories 398.8, Fat 10.9, SaturatedFat 1.4, Cholesterol 231.8, Sodium 1369.9, Carbohydrate 48.4, Fiber 7.1, Sugar 18.4, Protein 29.8
SHRIMP TACOS WITH WARM CORN SALSA
I found this recipe in the January 2010 Redbook magazine. I have made this recipe before and my family loves it. It has just the right amount of kick and it is very light too. Even my 1 year old daughter enjoys eating these. Hope you enjoy!
Provided by anadabest
Categories Summer
Time 25m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 13
Steps:
- Salsa: Heat corn in a dry large nonstick skillet over high heat and cook, tossing corn frequently, 4 minutes or until lightly charred in spots. Add tomatoes and onions; cook 2 minutes. Transfer to medium bowl. Stir in cilantro and lime juice. Keep salsa warm.
- Tacos: Stack tortillas and warp in damp paper towels. Place in microwave.
- Heat oil, garlic, and cumin in a large nonstick skillet over medium heat. Add shrimp, salt, pepper and cook 3 to 4 minutes, tossing several times until shrimp are firm and cooked through; remove from heat and toss with lime juice.
- While shrimp cook, steam tortillas in microwave on high 1 to 2 minutes or until softened. Fill each tortilla with 6 or 7 shrimp and top with warm corn salsa and diced avocados.
- Note: If you have difficulty finding the can of fire roasted tomatoes, I have substituted that for a can of regular tomatoes and added seeded, diced jalapeños and a small can of chipotle peppers.
Nutrition Facts : Calories 312.5, Fat 11.7, SaturatedFat 1.7, Cholesterol 143.2, Sodium 675, Carbohydrate 34.5, Fiber 6.4, Sugar 3.5, Protein 20.3
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
CALIFORNIA SHRIMP TACOS WITH CORN SALSA
After trying fish tacos, I fell in love. I wanted to recreate them at home and though Why not use shrimp? It's an affordable healthy way to feed my seafood-loving family. -Kayla Peters, Cecilia, Kentucky
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first six ingredients. In another small bowl, combine guacamole and salad dressing., In a large bowl, toss shrimp with chili powder and Cajun seasoning. In a large nonstick skillet coated with cooking spray, saute shrimp until pink, about 5 minutes., Place two shrimp in each taco shell. Top with 1/3 cup corn salsa; drizzle with 1 tablespoon guacamole mixture.
Nutrition Facts : Calories 342 calories, Fat 14g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 1007mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 7g fiber), Protein 17g protein.
DELICIOUS SHRIMP TACOS
We love these and make them a lot during the summer. Sneak in some sliced jalapeno peppers for your heat seekers.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 32m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, cook shrimp in hot oil over medium heat, stirring frequently about 2 minutes or until shrimp are pink and firm.
- Add in the chile powder and cumin.
- Stir and toss for about 10 seconds or until shrimp are well coated.
- Take pan off of burner and cover to keep shrimp warm.
- Heat the taco shells according to the package directions.
- For each taco: place 8-12 shrimp in a shell.
- Top with about 1/2 cup lettuce, 2 tablespoons cheddar cheese, 1-2 tablespoons tomatoes, 1-2 teaspoons onion, a dollop of sour cream, and a sprinkling of cilantro.
- Serve immediately.
Nutrition Facts : Calories 327.5, Fat 19.9, SaturatedFat 7.9, Cholesterol 143.4, Sodium 320.5, Carbohydrate 15.5, Fiber 3, Sugar 2.5, Protein 22.9
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