Recipes

Spicy Cilantro-Lime Shrimp Tacos

If you know us personally, then you know that my husband and I live for any kind of tacos. I’m convinced we could eat Mexican food seven days a week and never get sick of it. When we lived downtown when we were younger, we used to go to this awesome local restaurant called Noche Tequila & Tapas Bar on Tuesday nights since they had $2 tacos. My favorite taco they had was their shrimp taco; it had jumbo gulf shrimp with some roasted corn & black bean salsa, with a little lettuce and a drizzle of this amazing chipotle aioli. I craved that taco, so I was devastated when they shut down a couple years ago. And I’ve yet to find another place that made them as good.

Fast forward to the other night, I had another craving for shrimp tacos. Due to #rona and having two small kids who’s bedtime is 7pm, we couldn’t really just go jump in the car and go grab some. I remembered that I had recently pinned a recipe I saw on Pinterest for shrimp tacos, and it looked relatively easy. I decided to give it a try and modify it slightly just based on our personal preferences, and holy guacamole they did not disappoint! Little bit of prep work, but completely worth it!


Spicy Cilantro-Lime Shrimp Tacos

Keywords: shrimp tacos, mexican food, homemade tacos, fresh shrimp tacos.

🍴 Cook Time: 6 mins
🍴 Prep Time: 30 mins
🍴 Servings: 4 people


[And yes people, that is my beautiful paper plate in the background in all it’s glory. Two kids under 3 + worknight = paper plates]

Ingredients:

Shrimp:
⚬ 1 lb. shrimp, peeled and deveined (I use a bag of medium-size shrimp)
⚬ 3 limes, juiced (use one for the zest too) – DO NOT USE BOTTLED LIME JUICE!
⚬ 2 tbsp. freshly chopped cilantro
⚬ 2 garlic cloves, minced
⚬ 1 ear of corn, pan roasted and shaved for the kernels
⚬ 1/2 tsp. cumin
⚬ 1 tbsp. olive oil
⚬ Dash of salt
⚬ Pinch of pepper
⚬ Corn or flour tortillas (I love corn ones but either are great!)

Slaw:
⚬ 1 cup shredded green cabbage
⚬ 1/4 cup freshly chopped cilantro
⚬ 1/4 red onion, thinly sliced (I omitted this but it’s standard in slaw)
⚬ 1 avocado coarsely chopped (I like a lot of avocado in mine)
⚬ 1 lime, juiced
⚬ 1 tbsp. extra-virgin olive oil
⚬ Dash of salt

Sriracha Mayo:
⚬ 1/3 c. Hellman’s Olive Oil mayonnaise
⚬ Sriracha to taste (approx. 2 tbsp.) 
⚬ Zest of 1 lime
⚬ 1/2 tsp. garlic powder
⚬ Dash of salt

Directions:

1. In a gallon size plastic bag, whisk together lime juice, cilantro, garlic, cumin, olive oil, lime zest and season with salt. Add raw shrimp and zip/snap close. Let marinate 20 minutes in refrigerator. 

2. Make the slaw: in a large bowl combine all ingredients. Toss gently to combine and season with salt. 

3. Make the sriracha mayo: Combine all ingredients. Whisk and season with salt.

[***PRO TIP***] – if you put everything into a plastic sandwich bag and mix it all up, you can take a pair of scissors and cut the tip of one of the corners to make it easier to drizzle on your tacos. Or if you’re going to put it in a condiment bottle, the baggy makes it easier to pipe in there.

4. Sear the ear of corn. Once golden, remove from heat and shave with sharp knife to get just the kernels.

5. Preheat pan to medium heat. Cook shrimp until pink and opaque, about 3 minutes per side.

[***Note***]: the lime juice will naturally start to “cook” the shrimp when you marinate, so you don’t need to cook nearly as long as you would from raw, so don’t over cook them!

6. Build tacos and top with roasted corn and spicy mayo; eat, drink, and repeat!

The prep work for these does take a little bit of time, but it is so worth it! The key is using fresh limes, not the bottled concentrate. If you’ve ever had a bad margarita, you know what I’m talking about haha. You can buy pre-shredded cabbage, diced onions, and minced garlic, so you can totally save time in these areas. The fresh cilantro is also a must, it makes it so fragrant and yummy.

I hope y’all love this as much as we did! I have never seen a meal in our house get scarfed down quite as fast as this one, and that’s saying something coming from a family with two kids and a husband who all have the metabolisms of a gazelle haha. If you try this recipe, let me know what you think! Thanks y’all!


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