This was my first time making chile-lime shrimp tacos (or any shrimp taco at all) and I was very happy with how they turned out! If you are looking for a light, fun seafood dish (especially for Fridays during Lent) this one did not disappoint. It was simple to make with the total prep and cook time under 30 minutes. You can also serve with my guacamole recipe or fresh tomato and cilantro salsa. The ingredients below are enough for about 8-9 tacos, so depending on how hungry you are, it will serve 2-3 people. We paired the chile-lime shrimp tacos with Trader Joe’s Picton Bay Sauvignon Blanc, but if you don’t have a Trader Joe’s near you just pick a favorite New Zealand Sauvignon Blanc. Enjoy!
Ingredients:
- 1 lb. of thawed, raw, peeled, and deveined shrimp
- 4-5 limes
- 1 9-oz. bag of shredded cabbage (I used the Trader Joe’s organic shredded green & red cabbage with orange carrots to add some color, but use your preference)
- 1 tablespoon of chile-lime seasoning blend (I purchased from Trader Joe’s, but you can also use a taco seasoning mix)
- Soft corn tortillas (I get Trader Joe’s Corn Tortillas that only have 3 ingredients; corn, lime and water)
- 1 avocado
- salt (to taste)
Instructions:
- Mix 1 tablespoon of chile-lime seasoning blend with the juice of 2 limes and pour over raw shrimp. Set aside and let marinate for at least 10-15 minutes
- Mix shredded cabbage with the juice of 2 limes and a pinch of salt then stir
- Slice up an avocado in cubes for topping (a lesson on how to cut an avocado is here)
- Preheat a pan on the stovetop to medium/medium-high heat; place the shrimp in a single layer and cook for 4-5 minutes (flipping 1-2 times to cook evenly)
- Once the shrimp is cooked (you can tell when they are opaque and pink or orange), remove from pan and serve on the corn tortillas with the cabbage and avocado. Squeeze fresh lime over the taco before eating for added flavor
If you prefer your corn tortillas to be served warm, place in a pan on medium-high heat for a minute, flipping once.
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