Try our delicious shrimp taco recipe that's super easy and quick to make. These fish tacos are filled with baby pre-cooked shrimp.
We marinate them for a short time in oil and spices and then heat up in a frying pan. Add your favorite condiments and you have a delicious meal that's ready in minutes.
There are two ways to prepare the corn tortillas for this recipe. The first one, which taste the best, is to cook the tortillas in hot oil for just a few seconds. Drain and pat dry before filling with ingredients. This way tastes the best because of the oil.
The second way, the healthier way, is to heat the tortilla in a frying pan over medium high heat until the tortilla becomes warm and pliable.
I highly recommend you use a Fabric Tortilla Oven. Have you ever seen one? I bought one of these and they work great.
All you do is put up to 10 tortillas in the warmer and place it in the microwave for one minutes and they turn out piping hot. The tortillas will remain nice and warm for up to one hour. These are a must when serving a crowd.
Watch Me Make This Shrimp Taco Recipe
Shrimp Taco Recipe
These will make 4 to 6 tacos depending on how big you make them.
Ingredients For The Shrimp Taco Recipe
1 lb. baby shrimp (cooked)
1/2 cup olive oil
1 1/2 tsp. chili powder
1/2 tap. cumin
2 cloves garlic, minced
1/4 cup white wine
lemon for garnish
Lime Sour Cream Sauce
1 cup sour cream
juice and zest of one lime
a handful of cilantro, chopped
Directions: In a bowl add the shrimp, olive oil, chile powder, cumin, and the garlic. Mix thoroughly and refrigerate for 15 minutes.
In another bowl add the sour cream, juice and zest of one lime and the chopped cilantro. Stir until well blended. Place in the refrigerator until needed.
Heat a frying pan on medium high heat. Add the shrimp mixture and the wine. Cook only until the shrimp is heated through, about 5 minutes.
Remember, the shrimp is already cooked. We are just heating it up and cooking off the wine.
Have bowls of desired condiments prepared such as shredded lettuce, tomato, salsa, sliced avocado, grated cheese and sour cream.
Now you are ready to cook the corn tortillas. Heat enough oil over medium high heat in a small frying pan to be able to submerge two corn tortillas.
Dip and turn the tortillas over in the hot oil with tongs and cook for about 10 to 15 seconds. They should bubble up pretty good while you cook them. You want the tortilla to cook but not become too stiff.
Take the tortillas out of the oil and place on a paper-towel covered plate to drain. Pat dry with paper towels.
Add a spoonful of shrimp, and top with lettuce, tomato, salsa, sliced avocado or guacamole, grated cheese and sour cream sauce.
Fold the tortilla over and serve immediately.
If you are looking for some large grilled shrimp to place in your shrimp taco recipe or simply as an appetizer check out my margarita shrimp recipe.