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Really tasty. Shrimp can stand on their own as an appetizer.
These shrimp are easy to make and absolutely delicious. While I enjoy them in these tacos immensely, they would also be great served over rice with beans on the side. They simply melt in your mouth!
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 12-16 tacos
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Ingredientes
- 1.5 lbs raw shrimp, peeled and tails removed
- 2 tsp chili powder or ancho chile powder
- 1 tsp ground cumin
- 2 tsp kosher salt
- 2 Tbsp olive oil
- 2 Tbsp mayonnaise
- 1 Tbsp sour cream or plain yogurt
- 1 cup thinly sliced green cabbage
- 1/2 cup chopped fresh cilantro
- 1 lime cut in wedges
- 24 corn tortillas
- Refried or whole pinto beans
Direcciones
- Mix the mayonnaise and yogurt in a small bowl and set aside or refrigerate. Prepare the cabbage and cilantro, put in small bowls, and set aside.
- Combine the chili powder, cumin, salt, and olive oil in a medium bowl and mix well with a fork or whisk.
- Pat shrimp dry and add to the bowl, stirring to coat thoroughly.
- Heat a medium or large saute pan on high heat. Add the shrimp to the pan and cook on high heat about 2 minutes on one side. Then turn and cook for about 1 mintue on the other side and remove from pan. (feel free to grill the shrimp if you prefer, about the same amount of time per side). You will probably need to do in two batches. Set the cooked shrimp aside.
- Heat two corn tortillas at a time in the large saute pan over medium high heat for about 45 seconds, turn once and remove after another 45 seconds or so.
- Place two tortillas, one inside of the other, add a spoonful of the mayonnaise/sour cream mixture, 3-4 shirmp, a handful of cabbage and the cilantro. Serve with a lime wedge. Repeat. Should make 12-16 tacos.
- Other options include...add a small spoon of beans to the taco, serve sliced avocado or guacamole, serve pico de gallo or other salsa. My preference though is to keep is simple so the delicious flavor of the shrimp comes through!
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 12 servings | |
| Calories 243 | |
| Calories from Fat 67 | 28% |
| Total Fat 7.67g | 10% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 554mg | 23% |
| Potassium 279mg | 8% |
| Total Carbs 29.01g | 8% |
| Dietary Fiber 4.7g | 16% |
| Sugars 0.93g | 1% |
| Protein 15.64g | 25% |
Evaluaciones
24 de Agosto de 2009
When ever I look for a recipe it seems I come up with at least one by John Spottiswood and it is usually one that sounds good. We must have very similar tastes in dishes and spices.
Anyway.... I cooked this last night for my wife, son, and his lady friend, who is a vegetarian. We completely DEVOURED the tacos!
I never would have thought of the mayo/sour cream mix, but it was excellent as a base for the shrimp. I forgot to pick up the cabbage so I have not tried the exact recipe but in my opinion it is not a have to have ingredient.
I provided chopped fresh tomatoes, avocados, finely chopped very hot Hungarian Carrot peppers mixed with fresh jalapenos, black beans, and cilantro.
I changed the recipe slightly as follows:
- Tripled the amount of chili powder, cumin and oil for a heavier coating on the shrimp
- Added a 4 oz can of roasted chopped green peppers to the shrimp when sauteing them
This is very definitely a keeper.Yo he cocinado/probado esta recetaEsta es una variación
