Shrimp Tacos
These Shrimp Tacos are incredibly delicious and easy to make! Shrimp is lightly coated and cooked to crispy perfection. Then, all you need to do is place the warm delicious shrimp in some tortillas with some coleslaw and your favorite toppings. I guarantee you will devour these!
Servings: 6 servings
Equipment
Ingredients
- 1 pound raw shrimp shells and tail removed, deveined, patted dry
- 1 large lime
- 1/4 cup medium grind cornmeal
- 1/4 cup all purpose flour
- 1 tablespoon taco seasoning
- 2 tablespoons avocado oil can use other oils that can tolerate high heat, may need to increase amount depending on size of pan
- 12 corn tortillas two tortillas per taco (this is just a preference)
- coleslaw links below in recipe notes
- radish, crema, Cotija, salsa topping ideas
Instructions
- Pat 1 pound raw shrimp dry and place on a paper towel lined plate. Juice 1 large lime and pour over shrimp.
- In a flat bottomed dish, combine 1/4 cup all purpose flour, 1/4 cup medium grind cornmeal, and 1 tablespoon taco seasoning.
- Add shrimp to flour mixture and toss to coat.
- In a medium sized skillet over medium high heat, add 2 tablespoons avocado oil to pan. You want the entire base of the pan to be coated in a generous amount of oil, so use more if needed. Allow oil to heat for a few minutes. When oil is hot, add coated shrimp in a single layer. Do not over crowd pan and cook in batches, if needed.
- Cook shrimp, undisturbed, for about 5 minutes until the bottoms are golden brown. Turn once and allow to cook for a few more minutes.
- While shrimp is cooking, heat 12 corn tortillas by placing stack in between two moistened paper towels and microwave in 20 second increments until warm and soft.
- To serve, double up the tortillas, add coleslaw, top with hot shrimp, and add radish, crema, Cotija, salsa as toppings.
Notes
Makes six tacos with two tortillas each. Serving size is based on one taco and does not include coleslaw or toppings in nutritional info. This was barely enough for my family of four, so feel free to double or triple the recipe if feeding a crowd.
- Choose good quality shrimp: Any size will work, but I prefer medium to large. Wild caught is better than farmed. You can buy shrimp that has the shell and tail on or shrimp that has already been cleaned, but it needs to be raw and not fully cooked.
- To get extra crispy shrimp: The oil must be HOT when you add the shrimp. Let it get hot for awhile before adding the shrimp. Also be sure not to crowd them in the pan. Cook them in batches if needed.
Nutrition
Calories: 279kcal | Carbohydrates: 33g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 191mg | Sodium: 645mg | Potassium: 195mg | Fiber: 4g | Sugar: 1g | Vitamin A: 46IU | Vitamin C: 7mg | Calcium: 157mg | Iron: 3mg
