Summer is a time for sun, drinks, and seafood! It isn’t quite summer yet, but my husband and I decided to whip up some shrimp tacos with a twist. Frequently fish/shrimp tacos are served with some sort of slaw, usually yogurt or mayonnaise based, but the hubby isn’t a fan of coleslaw, so we stuck to fresh veggies, spices and olive oil.
Shrimp Tacos served with a side of black beans
Shrimp Taco Ingredients:
Whole Wheat Tortillas
Shrimp
Avocado
Tomatoes
Green Pepper
Frying Pepper
Carrots
Crumbled Blue Cheese (or any other cheese of your choice)
Olive Oil
Basil
Red Pepper
Chili Powder
Red Pepper Flakes
Sea Salt
Choice Hot Sauce
Choice Salsa (we opted for Mango flavored Salsa)
Side:
Black Beans
Steps:
    Left: Carrot/Pepper Slaw Right: Prepping Tomato & Avocado
  • Place shrimp in bowl with a bit of olive oil and a rub of basil, red pepper, chili powder and red pepper flakes. Allow this to sit while you chop veggies and prepare the slaw.  
  • The slaw was made by julienning a green pepper and a frying pepper and then mixing with fresh shredded carrots, olive oil, basil, sea salt & chili powder. (If you have some on hand, red cabbage would be a great edition to this mix as well).  
  • The shrimp were sauteed on the stove top with olive oil. (In later summer months grilling the shrimp would add a second flavor dimension.)  
  • Warm the tortillas, then place slaw, add shrimp, diced tomatoes, and sliced avocado on top.  
  • We topped off our tacos with crumbled blue cheese, mango salsa, and hot sauce, and enjoyed them with a side of black beans and a cold beer.

 

1 Comment on Casa y Cucina: Shrimp Tacos

  1. Clara Lambert
    May 21, 2012 at 2:41 pm (5 years ago)

    Looks delicious and summery! I will definitely try these this week, thanks for sharing!