Shrimp Tacos

If there's one thing I'm a sucker for at restaurants, it's good fish tacos. I don't care what kind of fish, just load up the taco and send it on over. I freaking love them. This about sums up my feelings:
Last night we were supposed to have cod fish tacos but I was in the mood for some serious crunch and carb-loaded goodness. So I decided to sub the cod with some butterfly shrimp. Thanks Smith's for selling these beauties
Any who, I googled a sauce recipe and we were on our way. I wasn't too hopeful that they were going to satisfy my craving for a good shrimp taco but it couldn't taste bad, right?


Oh my freaking crap, these were amazing. They easily rival restaurant tacos and I haven't stopped thinking about them since. I. Am. Obsessed. I mean, don't these look mouth watering??
My photography skills need some work.

So, like any good blogger, I've decided to share the recipe with you. Brace yourselves; they're insanely quick and easy.

Crunchy shrimp tacos 
Small, thin, corn tortillas
A bag of crunchy butterfly shrimp
Fresh Pico de Gallo
Shredded Mexican blend cheese
Raw coleslaw mix

1/4 cup sour cream (we used plain greek yogurt)
2 tablespoons chopped fresh cilantro
1/4 teaspoon cumin
Juice and zest from one lime
Salt to taste

Bake shrimp according to package directions.

While shrimp is cooking, mix the sauce ingredients together and set aside.

Wait 15 minutes while your tummy rumbles and the shrimp smell consumes you.

Finally, the shrimp will be done. Pull off tails of shrimp and place all ingredient in the tortilla (not the shrimp tails, duh!)  If you really need me to explain how to place the delicious items in the tortilla you shouldn't be eating a taco.

Enjoy and join the club I'm starting to promote shrimp tacos every night for dinner.

You can put anything you want in them really, the world is your oyster. But I promise you won't be disappointed.


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