Spice Rubbed Shrimp Tacos Recipe By Tasty Food

SPICE-RUBBED SHRIMP TACOS RECIPE BY TASTY

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!

BEER-BATTERED SHRIMP TACOS RECIPE BY TASTY

Steps:

• In a small bowl, combine the sour cream, lime juice, lime zest, and salt and mix well.
• In another bowl, combine the red cabbage, green cabbage, jalapeño, 2 tablespoons of the sour cream sauce mix, lime juice and salt. Mix until fully incorporated.
• Season the shrimp with a big pinch of salt.
• Combine flour, garlic powder, smoked paprika, cayenne, salt and baking powder in a medium size bowl and mix well. Add beer and stir well.
• Add shrimp into the batter, making sure each is fully coated.
• Heat oil in a pot to 350˚F (180˚C). Fry the shrimp in batches for 4 - 5 minutes, or until golden brown.
• Transfer the shrimp to a paper towel-lined plate.
• Top a tortilla with guacamole, rainbow coleslaw, fried shrimp, a drizzle of sour cream sauce, sliced radishes, and cilantro.
• Nutrition Calories: 3063 Fat: 276 grams Carbs: 85 grams Fiber: 9 grams Sugars: 11 grams Protein: 60 grams
• Enjoy!

SPICE-RUBBED SHRIMP TACOS WITH CREAMY AVOCADO SAUCE

Steps:

• For the shrimp: Whisk the cumin, chili powder, paprika, garlic powder, oregano, salt, pepper and cayenne together in a small bowl.
• Place the shrimp in a medium bowl and sprinkle with the spice mixture. Toss to coat. Set aside for 10 minutes.
• Meanwhile, for the avocado sauce: Combine the avocados, scallions, garlic, lime zest and juice, jalapeno, cilantro, water, vinegar, cumin and salt in a blender. Blend on high for 2 minutes or until a smooth, creamy sauce forms, stopping and scraping down the sides as needed.
• Char the tortillas by holding them with tongs over an open flame until they're warmed and browned in spots. Transfer them to a plate as they're done; cover the tortillas with foil and keep warm.
• Heat a large cast-iron skillet over medium-high heat. Lightly spray with oil to prevent sticking. Working in batches, cook the shrimp 1 to 2 minutes per side or until firm and cooked through.
• To serve, place 2 tortillas on a plate and top with some shredded cabbage followed by about 5 shrimp per taco, a drizzle of the avocado sauce, diced tomatoes and hot sauce if using. Repeat with the remaining tortillas, shrimp and fillings. Serve with lime wedges.

SPICY SHRIMP TACOS

Steps:

• In a medium bowl, toss together the shrimp with the Chinese five-spice powder until evenly coated. Add the orange juice, orange zest, soy sauce, vegetable oil, garlic, red pepper flakes, and 1 teaspoon salt and toss to combine. Cover and refrigerate the shrimp for a minimum of 30 minutes and up to 2 hours, if time allows.
• Heat a large saute pan over medium-high heat. Add the shrimp in batches and cook them in a single layer until they are cooked through, about 1 minute on each side. Transfer the shrimp to a serving plate.
• In a small bowl, whisk together the sour cream and lime juice with 1/2 teaspoon salt.
• Drizzle the shrimp with the sauce and serve with tortillas, sliced radishes and diced avocado.

SWEET CORN AND SHRIMP TACOS RECIPE BY TASTY

Steps:

• Make the sweet corn slaw: In a medium bowl, combine the corn, jalapeño, cilantro, salt, paprika, lime zest and juice, mayonnaise, crema, and cotija cheese. Toss until well combined.
• Make the shrimp tacos: In a medium bowl, combine the red cabbage, juice of 1 lime, and ½ teaspoon salt. Toss until well combined and set aside.
• In a separate medium bowl, toss the shrimp with the remaining teaspoon of salt, the black pepper, oregano, chili powder, cumin, garlic, lime zest, remaining lime juice, and 2 tablespoons olive oil until well coated.
• Heat the remaining 1½ tablespoons of olive oil in a medium skillet over medium-low heat. Fry the tortillas until lightly crispy, about 2 minutes per side. Transfer to a paper towel-lined plate and cover with foil to keep warm until ready to assemble the tacos.
• In the same skillet, cook the shrimp, 8-10 at a time, until pink and cooked through, 2-3 minutes per side.
• Assemble the tacos: Top each crispy tortilla with some of the red cabbage, sweet corn slaw, and shrimp. Garnish with cotija cheese and cilantro. Serve immediately.
• Enjoy!