EASY SHRIMP TACOS
These easy shrimp tacos are inspired by the seafood tacos in Baja California.
Provided by Sara Haas, RDN
Categories Healthy Lime Recipes
Time 30m
Number Of Ingredients 17
Steps:
- Preheat broiler. Combine tomatoes, 2 Tbsp. lime juice, cilantro, onion, jalapeño, and salt in a medium bowl; toss to combine.
- Whisk lime zest, the remaining 3 Tbsp. lime juice, tahini, honey, and garlic in a small bowl.
- Combine oil, cumin, coriander, and pepper in a large bowl. Add shrimp and toss to coat. Spread the shrimp on a large rimmed baking sheet. Broil, flipping once, until the shrimp are pink and just cooked through, 4 to 6 minutes.
- To assemble: Place 2 to 3 shrimp on each tortilla. Top each with about 3 Tbsp. salsa, 2 tsp. tahini sauce, and 2 Tbsp. radishes.
Nutrition Facts : Calories 398 calories, Carbohydrate 34 g, Cholesterol 183 mg, Fat 16 g, Fiber 4 g, Protein 29 g, SaturatedFat 3 g, Sodium 766 mg, Sugar 5 g
EASY AND QUICK SHRIMP TACOS
These shrimp tacos are flavorful, easy, and quick. You can use any spice or topping combinations you have on hand. The choice of toppings and spices are endless.
Provided by Marci P.
Categories Main Dish Recipes Taco Recipes
Time 25m
Yield 1
Number Of Ingredients 11
Steps:
- Combine onion, carrots, and cilantro in a bowl.
- Mix chili powder, cumin, and cayenne pepper together in a small bowl. Coat shrimp in the mixture.
- Heat olive oil in a small skillet over medium heat. Add shrimp; cook for 2 minutes. Turn and cook until pink, about 2 minutes more.
- Wrap tortillas in damp paper towels; microwave until warm, 15 to 30 seconds.
- Divide shrimp between tortillas. Top with cabbage, onion mixture, and dressing.
Nutrition Facts : Calories 792.5 calories, Carbohydrate 34.2 g, Cholesterol 163.4 mg, Fat 62.8 g, Fiber 5.6 g, Protein 21.4 g, SaturatedFat 10.8 g, Sodium 1423.7 mg, Sugar 3.6 g
EASY SHRIMP TACOS
I love preparing these easy-to-make shrimp tacos. Hatch chiles are a staple ingredient in my home state of Texas, and this was the very first recipe that I conquered with them. Mix and match your favorite toppings-salsa and avocado would be perfect additions. -Deborah Jamison, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine yogurt, cilantro, lemon juice, lime juice and 1/8 teaspoon salt; set aside. In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until crisp-tender, 4-5 minutes. Add shrimp, garlic, cumin and remaining ¼ teaspoon salt. Cook and stir until shrimp turn pink, 2-3 minutes. Remove from the heat. Serve in tortillas with lettuce, yogurt sauce and, if desired, lime wedges.
Nutrition Facts : Calories 359 calories, Fat 16g fat (5g saturated fat), Cholesterol 153mg cholesterol, Sodium 422mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges
EASY SHRIMP TACOS
Tired of ordinary ground beef tacos? Try tacos filled with taco seasoned shrimp instead.
Provided by McCormick
Categories Entrees,
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in large skillet on medium heat. Add shrimp and Seasoning Mix; cook and stir 4 minutes or just until shrimp turn pink.
- Serve shrimp in warmed tortillas with assorted toppings, such as sour cream, fresh cilantro, chopped tomato, chopped avocado, chopped red onion or lime wedges, if desired.
Nutrition Facts : Calories 364 Calories
SHRIMP TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the slaw: Combine the sliced jalapeno and shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the milk mixture over the cabbage and jalapeno and toss to combine. (Cover and refrigerate for a couple of hours if you have the time.) Before serving, toss in the cilantro.
- For the shrimp: Heat the oil in a heavy skillet over high heat. Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes. Reduce the heat to low and pour in the tomato or enchilada sauce, stirring to combine. Stir in the cumin and cook for another 1 to 2 minutes. Add the butter, then remove from the heat.
- Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, sour cream and pepper jack cheese, then let everyone build their own tacos. Be sure to squeeze the lime wedges over the top at the end!
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