EASY SHRIMP TACOS
I love preparing these easy-to-make shrimp tacos. Hatch chiles are a staple ingredient in my home state of Texas, and this was the very first recipe that I conquered with them. Mix and match your favorite toppings-salsa and avocado would be perfect additions. -Deborah Jamison, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 359 calories, Fat 16g fat (5g saturated fat), Cholesterol 153mg cholesterol, Sodium 422mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges
CHIPOTLE-SHRIMP TACOS WITH FENNEL AND BEANS
For this easy weeknight dinner, shrimp tacos get smokiness from the grill and also from canned chipotles in adobo, a hardworking pantry item that does its job spectacularly in small doses. A fennel slaw, tossed with lime juice and salt, adds zesty crunch to every mouthful.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 1h5m
Number Of Ingredients 12
Steps:
- With the side of a heavy knife, mash 1 tablespoon garlic and 1/2 teaspoon salt to a paste. Transfer to a bowl; stir in chipotles and sauce and 1 tablespoon olive oil. Add shrimp and toss to coat. Let stand at least 15 minutes (or refrigerate in an airtight container up to 1 day).
- Heat remaining 2 tablespoons olive oil in a skillet over medium. Add remaining 1 tablespoon garlic and cilantro stems; cook until fragrant and garlic is just golden, about 1 minute. Stir in beans and 1/2 cup water. Season with salt and pepper. Reduce heat and simmer, mashing some beans with the back of a spoon, until liquid has mostly evaporated, 3 to 5 minutes. Season to taste and squeeze half of lime over top. Remove from heat; cover to keep warm.
- Heat grill to high. Thread shrimp onto metal or presoaked wooden skewers (2 to 3 a skewer). Brush grates with vegetable oil. Grill shrimp, undisturbed, until charred in spots and easily lifted from grates, about 2 minutes. Using tongs, flip skewers and cook until shrimp are opaque, about 1 minute more. Transfer to a plate; tent with foil.
- Blister tortillas over direct heat, flipping once, about 30 seconds each. Wrap in a clean towel to keep warm. Just before serving, toss fennel with juice of remaining lime half and a generous drizzle of olive oil; season with salt and pepper. To serve, pile tortillas with beans, fennel slaw, and a shrimp skewer. Top with cilantro leaves and sour cream.
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.
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- In a large nonstick skillet over medium-high heat, fry the bacon, stirring frequently, until crispy and golden, 7 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the skillet.
- Add the corn to the fat in the skillet and season with 1/4 teaspoon salt. Cook the corn, stirring frequently, until crisp, about 2 minutes. Spoon the corn into a bowl and set aside.
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- Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.
- Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.
- Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.
- Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings. Enjoy immediately.
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