Simply put: This is one of the most delicious taco recipes ever! Jessica and I made this for “Cinco de Mayo.” Marinated and grilled shrimp offers up the perfect shrimpy bite. And I mean PERFECT! These shrimp tacos are an amazing combination of flavors and textures. They’re refreshing, too. Do I sound excited? Oh, my mouth is watering!
And a Negra Modelo. Doesn’t get any better. Truly! My son-in-law introduced me to Negra Modelo a long time ago when he and my daughter went to a late lunch. So good and flavorful – it’s the perfect beverage with good Mexican food.
When Richard and I vacationed in Mexico a few years ago, I ordered Negra Modelo. The beer was delivered in a tumbler-sized glass filled with ice. Lime juice freshly squeezed over the ice, and a healthy portion or lime juice. The Modelo was served alongside to pour over the ice and lime juice. Oh, so refreshing!
The cooked shrimp are placed in warmed corn tortillas, doubled, so two tortillas for each ta top. Then a layer of finely shredded cabbage for a nice crunch topped with this amazing sauce from Indian chef Aarti Sequeira at the Food Network. I didn’t have banana peppers, but if you like a tangy bite with a little heat, I’d put a few of those on, too, before digging in.
In fact, this is Arati’s Fish Taco recipe. I substituted shrimp and added the guac. I’ve made this dish with fish, too, and it’s equally delicious. Thanks, Arati!
If you try your hand at Shrimp Tacos, I’d love to know what you think!
Let’s make up a batch, shall we?
- [u][b]For The Shrimp[/b][/u]
- 2 lbs raw large shrimp (21-25/pound count), peeled and deveined
- 1/4 cup extra-virgin olive oil
- 2 teaspoons ground coriander
- 2 teaspoons ancho chile powder
- Pinch cinnamon
- Kosher salt and freshly ground black pepper[br]
- [u][b]For The Sauce[/b][/u]
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ancho chili powder
- 1 lime, juiced, plus extra if necessary
- Kosher salt and pepper[br]
- [u][b]At Service[/b][/u]
- 24-6″ corn tortillas, wrapped in foil and warmed in the oven at 225 degrees for 10-15 minutes
- Finely shredded cabbage or angel hair coleslaw mix
- Pickled banana peppers
- 1-2 fresh limes cut into wedges
- Rinse shrimp in a colander under cool running water. Line a baking sheet with a double thickness of paper towels. Put the shrimp on top and cover with another layer of double paper toweling. Pat dry.
- In a large bowl, mix the marinade ingredients. Add shrimp and toss until it’s well coated. Cover with plastic wrap and set aside for 30 minutes.
- In a small bowl, mix the sauce ingredients. Cover with plastic wrap and chill in the refrigerator to let the flavors blend.
- If you’re serving homemade guacamole, now’s the time to put that together. Keep in the refrigerator until ready to serve.
- Divide tortillas into two stacks. Wrap tortillas with aluminum foil and set inside a 225F degree oven to warm.
- On the stove, heat a grill pan over medium-high heat. Begin to grill the shrimp in batches making sure not to overcrowd the pan. Grill for two minutes on each side, or until the shrimp turn pink. Be sure not to overcook the shrimp, because they will become tough.
- As the shrimp cook, remove them to a bowl covered with aluminum foil.[br]
- [u][b]To Serve[/b][/u]
- Set out warm tortillas, cooked shrimp, shredded cabbage, guacamole, sauce, and banana peppers buffet-style. Let everyone assemble their own tacos with whatever they like.