Best Shrimp Tacos With Crunchy Vegetables Recipes

SHRIMP TACOS WITH CILANTRO-LIME CREMA

Shrimp Tacos with Cilantro-Lime Crema image

Fresh and quick shrimp tacos that are perfect for any day!

Provided by chrispcooks

Categories Main Dish Recipes Taco Recipes

Time 1h15m

Yield 20

Number Of Ingredients 22

Ingredients

2 pounds large frozen peeled and deveined shrimp, thawed
1 ½ teaspoons chili powder
1 teaspoon freshly minced garlic
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground coriander
¼ teaspoon grated Valencia orange zest
2 tablespoons olive oil, or more as needed
2 tablespoons sour cream
1 lime, zested and juiced
1 teaspoon chopped fresh cilantro
¼ teaspoon garlic powder
1 pinch salt and ground black pepper
20 (6 inch) corn tortillas
2 avocados, thinly sliced, or to taste
1 red onion, finely diced, or to taste
½ bunch fresh cilantro, chopped, or to taste
1 jalapeno pepper, diced, or to taste
2 limes, cut into wedges, or as needed

Steps:

Rinse defrosted shrimp under cold water, drain, and pat dry.
Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well.
Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.
While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.
Heat corn tortillas in either a pan or on a griddle over low heat, 1 to 2 minutes per side. Be careful not to let them burn. Set aside.
Assemble tacos by spreading 1 teaspoon crema across each tortilla, adding 3 or 4 shrimp, 2 slices of avocado, a sprinkle of fresh red onion, cilantro, and jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.

Nutrition Facts : Calories 146.5 calories, Carbohydrate 15.4 g, Cholesterol 69.8 mg, Fat 5.8 g, Fiber 3.6 g, Protein 9.6 g, SaturatedFat 1 g, Sodium 162.5 mg, Sugar 0.9 g

SHRIMP TACOS WITH CRUNCHY VEGETABLES

Shrimp Tacos With Crunchy Vegetables image

Adapted from Rick and Deann Bayliss's book, "Authenic Mexican." This can be served as a first course, salad, or wrapped in a warm tortilla as a taco. I prefer the latter.

Provided by dianegrapegrower

Categories One Dish Meal

Time 15m

Yield 3 serving(s)

Number Of Ingredients 13

Ingredients

12 ounces small cooked baby shrimp, shelled
1/2 red onion, diced
1/2 red bell pepper, diced
1 tomatoes, diced
5 radishes, diced
1 1/2 tablespoons cilantro, chopped
2 1/2 tablespoons fresh lime juice
5 tablespoons olive oil
1/2 teaspoon salt
1/2 medium cucumber, diced (peel as needed)
2 cups romaine lettuce, shredded
6 corn tortillas
olive oil

Steps:

Combine first 10 ingredients in a non-reactive bowl. Toss and set aside.
Saute corn tortillas in olive oil until a little crisp.
Divide shrimp mixture evenly between the tortillas, garnish with lettuce, roll/fold, and serve.

Nutrition Facts : Calories 453.2, Fat 25.4, SaturatedFat 3.7, Cholesterol 221, Sodium 673.4, Carbohydrate 30.2, Fiber 5.3, Sugar 4.7, Protein 28