Shrimp taco
4 servings
60 minutes
Shrimp tacos are a harmony of Mexican traditions and fresh seafood. Inspired by the vibrant streets of Mexico, this recipe combines the juiciness of shrimp with the spicy heat of chili and the gentle tang of lime. Crispy corn shells are filled with a fragrant shrimp mixture, complemented by the freshness of iceberg lettuce, creamy softness of avocado, and a refreshing touch of sour cream. These tacos are perfect for a light dinner or friendly gatherings when you want to enjoy a juicy, spicy, and balanced dish. The simplicity of preparation makes it accessible even for beginners, while the richness of flavors is unforgettable.
1
Preheat the oven to 180 degrees. Mix finely chopped tomatoes, lime juice, chili, and cumin.
- Tomatoes: 2 pieces
- Lime juice: 2 tablespoons
- Ground chili pepper: 0.5 teaspoon
- Ground cumin: 0.5 teaspoon
2
Heat oil in a pan, add finely chopped onion and garlic, and sauté for 3-5 minutes until soft. Add chopped shrimp, mix, and add the tomato mixture. Cook for another 3-5 minutes until the shrimp turn pink. Add parsley and mix well.
- Vegetable oil: 2 tablespoons
- Red onion: 1 head
- Garlic: 4 cloves
- Peeled shrimp: 18 pieces
- Chopped parsley: 3 tablespoons
3
Meanwhile, heat the corn taco shells on a baking sheet in the oven for about 5 minutes.
4
Place some chopped salad at the bottom of each shell, then fill with shrimp mixture. Top with pieces of avocado or any other exotic fruit, or drizzle with sour cream.
- Iceberg lettuce: 150 g
- Avocado: 1 piece
- Sour cream: 125 g