California Style Shrimp Potato Tacos With Cilantro Crema Recipes

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CALIFORNIA STYLE SHRIMP & POTATO TACOS WITH CILANTRO CREMA



California Style Shrimp & Potato Tacos With Cilantro Crema image

Ready, Set, Cook! Special Edition Contest Entry. In Mexico, shrimp tacos are traditionally made with beer battered fried shrimp. Delicious, but not particularly healthy. This recipe is lightened up (no frying) and uses Simply Potatoes Diced Potatoes with Onions for a hearty flair. And the addition of fresh ingredients such as red, ripe tomatoes, baby spinach, avocado and goat cheese gives these tacos a fresh California twist!

Provided by home4dinner

Categories     Potato

Time 35m

Yield 10-12 tacos, 4-6 serving(s)

Number Of Ingredients 15

12 corn tortillas
2 tablespoons vegetable oil
1 (1 lb) package Simply Potatoes Diced Potatoes with Onion (1 lb)
1 cup sour cream
1 (1 1/4 ounce) envelope taco seasoning, divided
4 tablespoons fresh squeezed lime juice, divided
1/2 cup chopped fresh cilantro, divided
1/4 teaspoon salt
1 lb fresh medium shrimp, shelled and deveined, tails removed
1/2 teaspoon ground cumin
3 green onions, green parts only, chopped
1 cup fresh Baby Spinach, cut into chiffonade (thin ribbons)
1 large tomatoes, diced
1 Hass avocado, diced
3 ounces crumbled goat cheese

Steps:

  • To prepare the tortillas, wrap loosely in a damp kitchen towel and place in a preheated 250 degree oven.
  • Heat the vegetable oil over medium-high heat in a large (12-inch), non-stick skillet. When the oil is hot, add the entire package of Simply Potatoes Diced Potato with Onion; spread out evenly. Cover and cook the potatoes for 10 minutes, stirring every 2-3 minutes, ensuring that the potatoes are browning evenly.
  • While the potatoes are cooking, combine the sour cream, about ½ of the taco seasoning, 2 tablespoons lime juice, half of the chopped cilantro and the salt in a blender or food processor. Process until smooth and set aside.
  • Toss the remaining taco seasoning and ground cumin with the shrimp. After the potatoes have been cooking for 10 minutes and are nice and brown, add the seasoned shrimp, green onions and the remaining chopped cilantro and stir gently. Continue cooking the potato-shrimp mixture for an additional 3-5 minutes, uncovered, stirring occasionally, or until the shrimp is cooked through.
  • Assemble the tacos by topping each warm tortilla with some of the shrimp and potato mixture, a pinch of the spinach, some tomato and avocado, a few crumbles of goat cheese and a drizzle of the cilantro crema. Enjoy!

CALIFORNIA SHRIMP TACOS WITH CORN SALSA



California Shrimp Tacos with Corn Salsa image

After trying fish tacos, I fell in love. I wanted to recreate them at home and though Why not use shrimp? It's an affordable healthy way to feed my seafood-loving family. -Kayla Peters, Cecilia, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 can (11 ounces) Mexicorn, drained
3/4 cup chopped seeded tomatoes
1/2 cup black beans, rinsed and drained
1/4 cup minced fresh cilantro
3 garlic cloves, minced
1/4 teaspoon pepper
1/2 cup guacamole
3 tablespoons reduced-fat ranch salad dressing
16 uncooked large shrimp, peeled and deveined
3 teaspoons chili powder
1/2 teaspoon Cajun seasoning
8 taco shells, warmed

Steps:

  • In a small bowl, combine the first six ingredients. In another small bowl, combine guacamole and salad dressing., In a large bowl, toss shrimp with chili powder and Cajun seasoning. In a large nonstick skillet coated with cooking spray, saute shrimp until pink, about 5 minutes., Place two shrimp in each taco shell. Top with 1/3 cup corn salsa; drizzle with 1 tablespoon guacamole mixture.

Nutrition Facts : Calories 342 calories, Fat 14g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 1007mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 7g fiber), Protein 17g protein.

GRILLED SHRIMP TACOS WITH CREAMY CILANTRO SAUCE RECIPE BY TASTY



Grilled Shrimp Tacos With Creamy Cilantro Sauce Recipe by Tasty image

Here's what you need: shrimp, paprika, garlic powder, dried oregano, cumin, red pepper flakes, salt, skewers, olive oil, corn tortillas, sour cream, fresh cilantro, lime zest, salt, lime juice, green cabbage, red cabbage, jalapeño, lime wedge, fresh cilantro

Provided by Claire Nolan

Categories     Lunch

Time 30m

Yield 12 tacos

Number Of Ingredients 20

2 lb shrimp, deveined & tails removed
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon dried oregano
1 teaspoon cumin
½ teaspoon red pepper flakes
½ teaspoon salt
24 skewers, bamboo or metal
4 tablespoons olive oil
24 corn tortillas
1 cup sour cream
3 tablespoons fresh cilantro, minced
1 teaspoon lime zest
¼ teaspoon salt
2 tablespoons lime juice
1 ½ cups green cabbage
1 ½ cups red cabbage
1 tablespoon jalapeño, minced
lime wedge
fresh cilantro

Steps:

  • In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
  • Using 2 bamboo or metal skewers, poke through the top and bottom of the shrimp and push down to the bottom of the skewer.
  • Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
  • Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
  • Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes.
  • Remove from skewers & set aside for taco assembly.
  • In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
  • In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
  • Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
  • Enjoy!

Nutrition Facts : Calories 268 calories, Carbohydrate 26 grams, Fat 10 grams, Fiber 4 grams, Protein 19 grams, Sugar 2 grams

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

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



Shrimp Tacos image

Who needs takeout? These are fantastic and quick to prepare. I added extra cilantro to the shrimp, and I also topped with fresh cilantro because I can't get enough cilantro. Recipe courtesy of Ladies' Home Journal May 2009.

Provided by AmyZoe

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

8 corn tortillas (6 inch)
1 1/2 cups tomatoes, chopped and seeded
1 cup cucumber, chopped and seeded
1/3 cup scallion, thinly sliced
1/4 cup cilantro, chopped
3 tablespoons fresh lime juice
1/4 teaspoon salt
8 ounces green beans, trimmed
1 teaspoon fajita seasoning mix
1 lb medium shrimp or 1 lb large shrimp, peeled and deveined
1 tablespoon olive oil

Steps:

  • Heat oven to 350.
  • Wrap tortillas in heavy foil and heat in oven for 10 minutes.
  • Meanwhile, for salsa, combine cilantro, lime juice, and salt and set aside.
  • In a bowl, toss beans with 1/2 tsp of fajita seasoning.
  • In another bowl, toss shrimp with 1/2 tsp seasoning.
  • Heat oil in a large skillet over medium-high heat.
  • Add beans and cook, stirring, 3 minutes.
  • Add shrimp and stir, cooking 3 minutes more or until shrimp turn opaque.
  • Assemble tacos: Divide shrimp and bean mixture between warm tortillas.
  • Serve with salsa.

Nutrition Facts : Calories 254.4, Fat 6.2, SaturatedFat 0.9, Cholesterol 143.2, Sodium 819.8, Carbohydrate 31.6, Fiber 5.8, Sugar 4.9, Protein 20.2

CILANTRO SHRIMP TACOS



Cilantro Shrimp Tacos image

These cilantro shrimp tacos are sort of a work in progress; I've only made it twice, so I haven't had much time to try different methods. I made it one day when trying to think of something to make for dinner, and I thought it turned out really well. I think it can be easily adjusted to suit different tastes. Serve with lime wedges.

Provided by ChefChelios

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 4

Number Of Ingredients 9

2 ½ tablespoons olive oil, divided
1 clove garlic, finely chopped, or more to taste
1 (16 ounce) package frozen uncooked small shrimp - thawed, peeled. and deveined
1 small bunch cilantro, chopped, divided
¼ teaspoon seasoned salt
¼ teaspoon chili powder
¼ teaspoon ground cumin
salt and ground black pepper to taste
4 (6 inch) corn tortillas, or more to taste

Steps:

  • Heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic; cook until golden, about 2 minutes. Add shrimp, about 1/3 of the cilantro, seasoned salt, chili powder, cumin, salt, and pepper. Mix well and cook until mixture is heated through and shrimp is opaque, 5 to 7 minutes.
  • Heat remaining olive oil in a separate skillet over medium heat. Add 1 corn tortilla at a time and cook until warm and slightly crispy, about 90 seconds each.
  • Spoon shrimp mixture onto tortillas and serve with remaining cilantro.

Nutrition Facts : Calories 223 calories, Carbohydrate 12.3 g, Cholesterol 172.6 mg, Fat 10.2 g, Fiber 1.9 g, Protein 20.2 g, SaturatedFat 1.5 g, Sodium 311.7 mg, Sugar 0.3 g

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