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 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
GRILLED SHRIMP TACOS WITH CREAMY CILANTRO SAUCE RECIPE BY TASTY
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
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 PUMPKIN SEED SAUCE
This dish was one of the Los Angeles Times food section ten best recipes of 2007! Easy, impressive and has no animal fat!!! Don't forget, pumpkin seeds are a super food.
Provided by ALMOST FAMOUS in Br
Categories Mexican
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Finely chop about a third of the cilantro to yield 2 tablespoons, setting aside the rest. In a small bowl, mix the chopped cilantro with the sour cream and set aside.
- 2. In a medium sauté pan over medium heat, toast the pumpkin seeds until they pop and turn slightly golden, 8 to 10 minutes; do not let them brown. Set aside briefly to allow to cool.
- 3. In a food processor or blender, place the pumpkin seeds, olive oil, garlic, salt, chiles, remaining cilantro and one-half cup of water. Blend to a smooth paste.
- 4. Return the mixture to the sauté pan, add one-half cup of water and cook over low heat for about 20 minutes to develop the flavors. Stir frequently to make sure the sauce doesn't burn and add more water if the sauce thickens too much or too quickly. Meanwhile, shred the jicama using a box grater. Refrigerate until needed.
- 5. Increase the heat to medium-high and add the shrimp. Cover and cook until the shrimp are pink, about 5 minutes, stirring and turning the shrimp occasionally for even cooking.
- 6. Heat a skillet or griddle over medium heat and warm the tortillas. Arrange two tortillas per plate, slightly overlapping. Divide the shrimp among the tortillas, add shredded jicama and a spoonful of cilantro sour cream. Serve immediately, with lime wedges.
- Each serving: 471 calories; 32 grams protein; 33 grams carbohydrates; 7 grams fiber; 24 grams fat; 7 grams saturated fat; 185 mg. cholesterol; 365 mg. sodium.
Nutrition Facts : Calories 451.7, Fat 23.9, SaturatedFat 6.7, Cholesterol 185.2, Sodium 428.5, Carbohydrate 30, Fiber 7.1, Sugar 2.2, Protein 31.2
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