Recipe: Homemade Spicy Shrimp Tacos | Outdoor Newspaper
Recipe: Homemade Spicy Shrimp Tacos | Outdoor Newspaper
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Eating shrimp offers a variety of health benefits. Shrimp is packed with several vitamins and minerals and is a great source of protein.

Added to that eating shrimp can also promote a healthy heart and brain due to the fact that shrimp contains omega-3 fatty acids and the antioxidant astaxanthin.

We’re going to be creating a delicious spicy shrimp loaded taco that is packed with flavor and healthy goodness.

Recipe: Homemade Spicy Shrimp Tacos | Outdoor Newspaper

Homemade Spicy Shrimp Tacos

Eating shrimp offers a variety of health benefits. Shrimp is packed with several vitamins and minerals and is a great source of protein. Added to that eating shrimp can also promote a healthy heart and brain due to the fact that shrimp contains omega-3 fatty acids and the antioxidant astaxanthin. We’re going to be creating a delicious spicy shrimp loaded taco that is packed with flavor and healthy goodness.
Course Main Course
Cuisine American, Mexican

Ingredients
  

  • 6-12 Large or Jumbo fresh or frozen Shrimp
  • Spicy Shrimp Taco Seasoning Mix:
  • 2 teaspoons each chili powder and cumin
  • 1/2 teaspoon each onion powder and garlic powder
  • 1/4 teaspoon cayenne pepper more or less to taste – if you like it spicy – add some more
  • 1 teaspoon coarse sea salt
  • 1 teaspoon coarse ground black pepper

Instructions
 

  • First clean and de-vein your large or jumbo shrimp in cool water – (fresh or frozen) either work fine. (if you’re using tail on shrimp – remove the tails)
  • Second meal use trimmings and odd-shaped pieces from the first meal.
  • Re-heat in a pan with olive oil and dill weed.
  • Break fish apart into flakes and stir in freshly chopped cilantro to taste.
  • Serve in heated taco shells with regular add-ons (onions, diced tomato, olives, sour cream, etc.) and Spanish rice.

Notes

Sauce: Pulse all the sauce ingredients in a food processor or blender until mostly smooth.
Slaw: Toss some of the sauce (not all) with the cabbage. We’ll use the leftover sauce to top the tacos.
Shrimp: Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil a large skillet over medium-high heat. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
Assembly: For the prettiest and easiest-to-eat assembly, go in this order: smashed avocado, slaw, and shrimp. Finish with Cotjia cheese, lime wedges, and extra sauce.
Keyword mexican, shrimp, taco, tacos
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