Dear Shrimp Tacos,
I love you.
I might not see you often, but my loyalty never fails.
You are my favorite type of soft taco, and I sing your praises to the ends of the earth.
I love the texture you give to a soft taco. I love how a well-cooked shrimp has a bite to it and complements the softness of a corn tortilla and the crunchiness of some cabbage.
You’re amazing in the way you take on flavors of the seasonings with whom you frolic. I’m a fan, personally, of lime and garlic, but lemon, Cajun spices, salt and pepper, cumin, paprika and red pepper work just as well.
You are beautiful. Low-calorie. High protein. Low cholesterol. So easy to work with. Quick to cook. Full of flavor.
Dear Shrimp, I love you so.
12 corn tortillas
1 lb 31/40 Gulf shrimp
1/2 cup freshly squeezed lime juice
1 Tbs garlic, crushed
1 cup red cabbage, shredded
1 red onion, slivered
6 Tbs cilantro
4 oz queso fresca, crumbled
Remove tails from shrimp. Combine lime juice and garlic in a large bowl. Soak shrimp in juices for about 5 minutes. Don’t marinate too long or shrimp will cook.
Remove shrimp from marinade. Heat a nonstick skillet to high heat. Sautée shrimp until opaque, about 4 minutes. Remove from heat.
Place shredded cabbage, onion and queso fresca in the corn tortilla. Top with shrimp and cilantro. Serve immediately.
Nutritional Information: Calories Per Serving: 132, Calories from Fat: 30, Fat: 3 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 85 mg, Sodium: 179 mg, Potassium: 141 mg, Carbohydrates: 13 g, Fiber: 2 g, Sugar: 1 g, Protein: 12 g.
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