← Back to Search Results
Tex-Mex
Shrimp Tacos

Photo by:
Comments: 0
 

Recipe

There is something about eating tacos that’s just plain fun–both kids and adults love them. They’re great filled with chili, but they morph into a wow! when shrimp are the centerpiece. These are worthy of a fresh corn salsa, minty yogurt topping, and the whole nine yards (make that ten yards). Since football starts at the beginning of September and corn is still available at the farm stands, I’d serve these for Monday Night Football for as long as possible! They are real TD food.

Yield: Serves 4

Ingredients

For the minted lime yogurt:

  • 1 cup plain yogurt
  • Finely grated zest of 1 lime
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons chopped fresh mint leaves
  • Freshly ground black pepper, to taste

For the shrimp:

  • 1 pound large shrimp, peeled, deveined, rinsed, and patted dry
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lime juice
  • ½ teaspoon ancho chile powder (see Notes)
  • Salt and freshly ground black pepper, to taste

For assembling:

  • 8 hard corn taco shells or soft flour tortillas (see Notes)
  • 1 heart of romaine lettuce, thinly shredded crosswise
  • 1 cup Farm Stand Corn Salsa

Directions

1. Prepare the Minted Lime Yogurt: Combine all of the ingredients in a bowl, and stir well. Cover and refrigerate for 4 hours.

2. Prepare the shrimp: Place the shrimp in a bowl, and add the olive oil, lime juice, chile powder, and salt and pepper. Toss, and let marinate for 15 minutes at room temperature.

3. Heat a nonstick skillet over medium heat. Add the shrimp and sauté until they are pink and opaque, 2 minutes per side. Transfer the shrimp to a bowl and let them cool to room temperature. Then cut the shrimp in half crosswise (there will be 2 cups of shrimp).

4. To assemble the tacos, place ¼ cup of the cooked shrimp in each taco shell. Top with a small handful of the shredded lettuce, followed by 2 tablespoons of the Farm Stand Corn Salsa. Dollop with a tablespoon of the Minted Lime Yogurt. Serve immediately, passing the extra Minted Lime Yogurt in a small bowl.

Notes

• Ancho chile powder is available in large supermarkets and in specialty food stores.

• If serving tortillas, wrap them in aluminum foil and heat them for 3 minutes in a 350°F oven.


© 2008 Sheila Lukins
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Farm Stand Corn Salsa. For nutritional information on Farm Stand Corn Salsa, please follow the link above.

Nutritional information is based on 1/8 teaspoon added salt.

Nutritional information is based on 8 hard tacos.

350kcal (18%)
218mg (22%)
42mg (70%)
771mcg RAE (26%)
770mg
95mg
29g
5g
5g
26g
180mg (60%)
384mg (16%)
4g (20%)
15g (23%)
5mg (29%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-for-friends Cooking for Friends
by Gordon Ramsay
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
american-masala American Masala
by Suvir Saran
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
mexican-everyday Mexican Everyday
by Rick Bayless
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
good-to-the-grain Good to the Grain
by Kim Boyce
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
living-raw-food Living Raw Food
by Sarma Melngailis
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?