Shrimp Tacos with Chips and Salsa
Jun 23, 2022
Kids will love these light, fresh, and crisp tacos, perfect for a family dinner. This recipe is special to my family. When I was pregnant with my youngest, he was overdue. Instead of inducing labor, we ate a big Mexican feast (including tacos!) and he was born later that day. It’s now a family tradition to eat tacos every year on his birthday, and we love preparing this meal together.
This recipe from Nikki appears in Episode 2 of Season 1 of The Great American Recipe.
This recipe from Nikki appears in Episode 2 of Season 1 of The Great American Recipe.
- Servings
- Serves 4
- Course
- Entree
Tags
Ingredients
For Pico:
- 1 avocado, peeled, pitted, and diced
- 2 Roma tomatoes, diced
- 1 bunch cilantro, chopped1 red onion, diced
- Juice of 2 limes
- Pinch sea salt
For Crema:
- ¼ cup chopped scallions
- ¼ cup chopped fresh cilantro
- 2 garlic cloves, minced
- 1 large jalapeño, minced
- ¼ cup plain Greek yogurt
- 1½ teaspoons grated lime zest
- 1½ teaspoons fresh lime juice
- ¼ teaspoon sea salt
For Salsa:
- 1 (28-ounce) can whole tomatoes
- ½ cup chopped yellow onion
- 1 bunch cilantro 2 teaspoons ground cumin
- 1 jalapeño
- 1–2 tablespoons fresh lime juice
- 1 teaspoon sea salt
For Shrimp:
- Juice of 1 lemon
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- Pinch salt
- 2 garlic cloves, minced
- ½ cup plus 2 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
For Chips:
- ½ cup vegetable oil
- 6 large flour tortillas, cut into triangles
- Tacos
- 8 corn tortillas
- 2 cups shredded red and green cabbage
- ¼ cup chopped fresh cilantro
- 2 avocados, sliced
- 2 limes, cut into wedges
Instructions
-
In a small bowl, combine all the pico ingredients and mix well. Set aside. In another small bowl, combine all the crema ingredients and mix well. Set aside.
-
In a blender, combine all the salsa ingredients and blend until not completely smooth, with a little chunkiness remaining. Transfer to a medium bowl and set aside.
-
To make the shrimp marinade, in a large bowl, whisk together the lemon juice, chili powder, cumin, coriander, salt, garlic, and ½ cup of the olive oil. Add the shrimp and toss to coat. Set aside to marinate while you make the chips.
-
Heat the vegetable oil in a large skillet over medium-high heat. Add the flour tortilla triangles and fry until browned and crispy. Using tongs, transfer the chips to paper towels and set aside.
-
In the same skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the shrimp and cook until opaque, 4–6 minutes. Cut the shrimp in half lengthwise. Warm the corn tortillas in a skillet or over the stovetop flame.
-
Layer each tortilla with shrimp, shredded cabbage, pico, and crema. Garnish with cilantro and lime wedges for squeezing. Serve with chips, salsa, and additional pico.