Best Shrimp Soft Tacos Recipes

SOUTHWESTERN SHRIMP SOFT TACOS

Steps:

• Combine marinade ingredients with 1/4 cup water and season with salt. Add shrimp; refrigerate 1 hour. To make relish, cut corn kernels off cob. Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat. (Avoid Teflon pans, which should not be used when cooking at such high temperatures.) Stir-fry corn until golden brown. Pour corn into a bowl and add remaining relish ingredients; season with salt. Remove shrimp and reserve marinade. Lightly spray the same skillet with cooking spray and heat on high until very hot. Toss in a few shrimp at a time and cook until just opaque; remove shrimp. Pour marinade into pan, bring to boil and boil for 2 minutes; lower heat and simmer until thick. Put 4 shrimp on each tortilla; top with corn relish and marinade sauce. Sprinkle with cilantro and green onion.

SHRIMP SOFT TACOS

Steps:

• Peel and devein shrimp.
• Melt butter in a saute pan and saute shrimp just until they turn pink. Don't overcook.
• Season with salt and pepper and serve with warm fresh tortillas and salsa.

SHRIMP SOFT TACOS

Steps:

• Combine milk, poblano peppers, bouillon, cream cheese in a blender container. Blend until smooth, set aside.
• In a large bowl combine Cajun seasoning and shrimp. Toss to evenly season.
• Heat oil in a large sauté pan over low medium heat. Stir in garlic and onion and cook for approximately 1 minute or until onion is tender. Add shrimp. Stir, cooking evenly; approximately 5-7 minutes or until shrimp is thoroughly cooked.
• Place 3-4 cooked shrimp and 1-½ tablespoons shredded mozzarella in each tortilla and fold. Drizzle tacos with poblano cream sauce and queso fresco and serve.

SHRIMP SOFT TACOS

Steps:

• 1. Cook shrimp (steam, boil or grill), peel, chop and set aside. You can use precooked shrimp for speedier tacos 2. Heat two skillets to medium/high 3. Chop lettuce & mix in cilantro, put in a bowl, set aside 4. Cut avocado in half, remove pit, scoop out both side of avocado and slice longwise, set aside 5. Place 1 tortilla in each skillet, heat for about thirty seconds, then flip and heat for 30 more seconds 6. Remove tortilla 7. Spread 1-2 teaspoons of sour cream on tortilla 8. For each taco, add a bit of the taco fillings-- Shrimp, lettuce/cilantro mixture, onion, avocado slices (about two per taco) and cheese in the middle of each tortilla. Top with salsa to your liking (about 2 tablespoons per taco). Be careful not to add too much on each tortilla or you won't be able to roll it. 9. Roll tortilla keeping one end closed, serve with extra salsa. The closed end of the taco will keep the ingredients from falling out. 10. Repeat steps 1-9 with the remaining ingredients until they're finished. Depending on the size of the tortilla and amount you put inside each taco you will get about 4 servings. 1 Taco = 1 serving per person.

SOFT SHRIMP TACOS WITH TROPICAL SALSA

Steps:

• Salsa:.
• Combine all ingredients in bowl, cover and chill.
• tacos:.
• Place a large nonstick pan coated with spray over med-high heat till hot. Add pepper, onion and garlic saute 2 minutes. Add shrimp, tomato, cumin and chili powder, saute 3 minutes till shrimp are done. Stir in cilantro.Spoon 1/4 cup shrimp mixture over 1/2 tortilla, and top with about 3 tbsp cheese and 2 tbsp salsa; fold over.