These easy shrimp tacos are made with sautéed shrimp served inside lightly fried corn tortillas which are garnished with fresh cilantro, onion and jalapeños. A fast, easy and naturally gluten free Mexican recipe!
Tacos are life in my house, well at least if you ask me and my kids. (The hubby, not so much.) Regardless, now that I have taco-loving kids the majority rules which means taco night is back in our house!
My oldest is a huge seafood lover so I almost always have a bag of frozen shrimp stocked in the freezer for last-minute dinners like shrimp tacos. Delicious sautéed, broiled or grilled, shrimp cooks in just minutes and is a great source of lean protein.
Of course, the real secret to good tacos is all about the tortilla. They must be warmed up (either charred on an open flame or lightly pan-fried) and they must be served hot. If you serve them cold they will fall apart and flavorless. That doesn’t sound like much fun does it?
No forks required.
Sautéed shrimp is served inside lightly fried corn tortillas then garnish with fresh cilantro, onion and jalapeños. A fast, easy and naturally gluten free Mexican recipe!
Pat shrimp dry with a paper towel to remove any excess moisture then place in a medium bowl. Sprinkle with all spices (salt through cayenne) and toss to coat.
Heat a large skillet over medium high heat then drizzle with 1 tablespoon of the olive oil. Place the shrimp in a single layer on the hot pan and cook until pink, about 5-6 minutes, flipping once halfway through. Be careful not to overcrowd the pan: you may need to work in batches.
In a separate skillet, heat remaining tablespoon of olive oil. Gently pan-fry the corn tortillas, about 30-45 seconds per side, keeping warm in a towel until you're ready to assemble tacos.
To assemble, place equal amounts of shrimp in each tortilla and garnish with cilantro, onion and jalapeño if you wish. Serve warm.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
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