Happy taco Tuesday friends! I don’t know about you, but I could eat tacos, burritos, fajitas or some variation of those pretty much everyday! I’ve been making these shrimp tacos for about a year and my family absolutely loves them!
I’m a bit picky when it comes to shrimp. After reading up on farmed seafood, I will only eat wild seafood. Depending on the season, prices and the selection at my local grocery store I sometimes buy fresh wild shrimp or I will get frozen, raw wild shrimp. For this recipe you will need 1 pound or more of shrimp.
- 1-2 pounds of raw shrimp, peeled and deveined
- 1 yellow onion diced
- 2-3 limes
- 1 large bunch of cilantro
- 1 -2 bell peppers – your choice on color
- 1-2 jalapeños deseeded and deveined – adjust to your liking
- 1 cup of green salsa
- 2 tsp of carne asada seasoning
1. Sauté for 5-7 minutes the onion, bell peppers and jalapeños in a small amount of olive oil.Next add the shrimp.
2. Shrimp should be raw and peeled.
3. Add 1 cup of green salsa and 2 tsp of carne asada seasoning. I used the seasoning and salsa pictured below; both are from Costco.
4. Add to the sauce pan the juice of 2 -3 limes.
This manual juicer has become one of my go to tools in the kitchen.
5. Chop 1 bunch of cilantro and add to pan.
6. Do not overcook shrimp. Simmer until shrimp are pink. Typically shrimp will be done in a couple of minutes.
I served these on small street taco style flour tortillas with cilantro lime quinoa and non-fat refried beans. The shrimp are seasoned so well that the only thing I added to them was avocado.
If you try these out, let me know what you think. The salsa and jalapeños you use can really affect the spiciness of the recipe. I would suggest starting with one jalapeño and going from there or completely omitting the jalapeños if you prefer a more mild flavor.