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Shrimp Tacos

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Recipes 3 March, 2020

Tacos…. mmmm they are delicious, right? But have you ever tried Shrimp tacos? They are mouthwatering. There is no other word to describe them. There are many reasons to love shrimp tacos; they are easy to prepare and a great source of protein. Plus, the smooth flavor of the shrimp blends perfectly with the other healthy ingredients in our recipe.

Be sure to complement these tacos with the juicy mango jicama salad and the yogurt cream that gives them their delicious tangy flavor. If you want a lighter meal, you can use lettuce leaves instead of tortillas and fold them like a taco. Let’s not waste any more time; let’s get cooking!

Start by making the salad, since we need to let the ingredients marinate for a few minutes. With Chef’s Knife, cut up the mango, jicama, jalapeño pepper and radishes and place them in a bowl. Then, combine the remaining ingredients together to make a dressing. Pour it over the salad, season with salt and pepper and set aside.

Shrimp Tacos

In another bowl, mix together the ingredients for the yogurt cream until smooth and set aside.  

Wash and clean the shrimp and season them with salt. Preheat the Grill Pan, add the shrimp, and cook over medium heat for about two minutes for each side. Be sure not to overcook them!  Remove the shrimp from the stove and squeeze lemon juice on top.

To serve, heat the tortillas, and depending on the size of the shrimp, place 2 to 4 shrimp in each tortilla or in lettuce leaves. Add a tablespoon of yogurt cream and a tablespoon of mango jicama salad. Last but not least, add some avocado cubes and some cilantro.

Enjoy this amazing recipe and let us know if you would like to add more ingredients!

Shrimp Tacos

Servings

4

servings
Prep time

30

minutes
Cooking time

10

minutes

Ingredientes

  • 1/2 to 1 pound shrimp

  • 2 lemons

  • Salt and pepper to taste

  • For mango jicama salad:
  • 1 mango, peeled and julienned

  • 1/2 peeled jicama, peeled and julienned

  • 4 radishes, julienned

  • 1 jalapeño pepper, julienned

  • 1 tablespoon fish sauce

  • 2 tablespoon vinegar

  • 1 or 2 teaspoons spicy sauce

  • Salt and pepper to taste

  • For yogurt cream:
  • 1/2 cup plain yogurt (we use greek yogurt)

  • Juice of half a lemon

  • Salt to taste

  • For assembling the tacos:
  • 8 tortillas or lettuce leaves if you don’t want to use tortillas

  • 2 avocados cut into cubes

  • Chopped cilantro

Directions

  • Start by making the salad, since we need to let the ingredients marinate for a few minutes. With Chef’s Knife, cut up the mango, jicama, jalapeño pepper and radishes and place them in a bowl.
  • Then, combine the remaining ingredients together to make a dressing. Pour it over the salad, season with salt and pepper and set aside.
  • In another bowl, mix together the ingredients for the yogurt cream until smooth and set aside. 
  • Wash and clean the shrimp and season them with salt. Preheat the Grill Pan, add the shrimp, and cook over medium heat for about two minutes for each side. Be sure not to overcook them! 
  • Remove the shrimp from the stove and squeeze lemon juice on top.
  • To serve, heat the tortillas, and depending on the size of the shrimp, place 2 to 4 shrimp in each tortilla or in lettuce leaves. Add a tablespoon of yogurt cream and a tablespoon of mango jicama salad. Last but not least, add some avocado cubes and some cilantro.

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