Shrimp Tacos with Chips and Salsa

Jun 23, 2022

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Servings
Serves 4
Course
Entree

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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