A flavorful and quick marinade is all fresh shrimp need to shine in a simply dressed seafood taco. The recipe is adapted from “Tacos, Tortas and Tamales” by Roberto Santibañez (Houghton Mifflin Harcourt, 2012).
Zesty Shrimp Tacos
Recipe tested by Ashleigh Spitza
Makes about 12 tacos
- 1 ½ pounds 40/50 shrimp, peeled and deveined
- 2 cloves garlic, finely shopped
- Juice of ½ lime
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 3 tablespoons olive oil (divided)
- 2 cups shredded green cabbage
- ½ onion, diced
- Zippy avocado salsa (see recipe)
- Hot sauce (optional)
- 12 corn tortillas, warmed
Prep time: 10 minutes. Cook time: 5 minutes. Total time: 15 minutes.
In a large bowl, combine shrimp, garlic, lime juice, Worcestershire, oregano, salt and 1 tablespoon olive oil. Toss well.
Add remaining 2 tablespoons olive oil to a large skillet over medium-high heat. Cook shrimp, cooking in several batches if needed to avoid crowding, until bright pink and slightly browned on each side, about a minute per side. Serve hot on warmed tortillas topped with cabbage, onion and avocado sauce.
Per serving (2 tacos, without avocado sauce): 294 calories, 25g carbohydrate, 27g protein, 9.5g fat (1.5g saturated), 463mg sodium, 4g fiber.
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