Oh the Monday after Spring Break….. It brings extra coffee and also shrimp tacos to get you thinking ahead for summer.
Over the past week, I visited my family in Houston. One night, my mom suggested making shrimp tacos since it is one of our favorite dishes. It’s really easy and so delicious!
Shrimp Tacos (Shay’s/Mom’s Way)
- 20 medium shrimp, peeled and deveined
- 1 clove garlic, minced
- ½ tsp ground cumin
- ½ tsp chili powder
- ¼ tsp cayenne pepper (optional)
- 1 tbsp olive oil
- Corn tortillas
- Oil for frying
- Shredded lettuce or cabbage
- Pico de gallo
- Cilantro-lime sour cream sauce
Cilantro-lime sour cream sauce:
- ¼ cup sour cream (or vegan sour cream)
- 2 tbsp. chopped fresh cilantro
- ¼ tsp cumin
- Juice and zest from one lime
- Salt to taste
In a small bowl, mix together the olive oil, garlic, and spices. Add to shrimp, toss, and completely coat. Cover and allow shrimp to marinate in the refrigerator for about 20 minutes. While this is going on, prepare your sauce by combining all of the sauce ingredients together.
Cook shrimp in a skillet on medium heat until pink and cooked through- about 5 or so minutes. Turn off the heat and cover the pan to maintain heat. Heat a little oil in a small frying pan and individually heat tortillas until soft (about 30 seconds per side). Blot excess grease on paper towels. Spoon about 4-5 shrimp into each tortilla. Top with lettuce, pico, guacamole, with drizzled cilantro-lime sour cream sauce on top.
To make it my way (aka: Shan’s Plan), I used guacamole instead of the sauce (middle taco in the picture). Enjoy your tacos with rice and beans or guacamole/chips!
Going to brew more coffee,