This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Little known fact, gentlemen. Tacos are the food of genius."
-Heather Brewer, Author
There are, of course, unlimited ways to make tacos. When I have tacos out I prefer to order shrimp tacos and these are a riff on one of my favorites. They are great with lettuce and tomato with a bit of salsa but I particularly like them with slaw.
I used to vacation along the coast of South Carolina and would go to the docks for fresh shrimp. The flavor is incomparable. Practically speaking, in many areas it's hard to buy fresh shrimp because most of the shrimp sold is processed and frozen quickly after catching. Because shrimp is so delicate, only the most careful handling will result in truly fresh product. I live in New Orleans now and am (comparatively) spoiled by my fresh Gulf shrimp, but when I lived in Northern Virginia my local fish market would occasionally have fresh shrimp. If the shrimp is truly fresh and has never been frozen I will do my best to use it the day purchased. If you live in an area without access to truly fresh shrimp you will do well to buy good quality frozen shrimp and thaw it yourself. I almost never buy shrimp that has been peeled and deveined.
Look for firm shrimp with little softening of the shells. If the tail pulls away easily it is not fresh. Quality shrimp, whether it is fresh or has been frozen, will have a fresh clean odor with the light salty smell of the ocean. The color is not as important since there are different colors of shrimp. Shrimp with dark spots (called melanosis) is, however, an indication that they are not as fresh.
Servings = 2 | Serving size =3 tacos
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Cooking time does not include marinating time. This recipe makes good leftovers. Store the shrimp separately and assemble the tacos as needed.
Serve with Southwestern Slaw
|1 clove||garlic (finely minced)|
|8 ounces||shrimp (peeled, deveined, and sliced in half lengthwise)|
|1/2 tsp||ground cumin|
|1/8 tsp||cayenne pepper|
|1/8 tsp||ground cinnamon|
|1/2 tsp||paprika or smoked paprika|
|2 tsp||olive oil|
|2 medium||ribs celery (diced)|
|4 medium||green onions (thinly sliced crosswise)|
|6||corn taco shells|
Place the garlic, shrimp, cumin, cayenne, cinnamon, paprika and salt in a bowl.
Toss until well coated and refrigerate for at least an hour.
When ready to serve place the olive oil in a large skillet over medium high heat.
Add the celery and cook for about 2 minutes. Stir frequently.
Reduce the heat to medium, add the green onions, and cook for about 2 minutes. Stir frequently.
Add the shrimp and cook for about 4 to 5 minutes. Stir frequently.
Serve in taco shells with lettuce, tomato and salsa or Southwestern Slaw.
Serving size = 3 tacos
Servings = 2
Amount Per Serving
|Calories 380||Calories from Fat 161|
|% Daily Value|
|Total Fat 18g||30%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 27g||9%|
|Dietary Fiber 4g||13%|
|Vitamin A 16%||Vitamin C 13%|
|Calcium 15%||Iron 26%|
|Vitamin K 47 mcg||Potassium 455 mg|
|Magnesium 93 mg|