Shrimp Tacos – Mexican-style   ShrimpTacos Staying on a healthy diet hasn’t been that hard, but I’ve noticed lately that I’m eating the same types of food and I’m wanting a change and something different. So I headed to the market tonight to shop for dinner when I passed the artisan bread section. There stood a little wooodend rack filled with artisan hand-made tortillas! I’ve seen them before, but now there was a manufactures display with a few different artisan tortillas to choose from . I usually never stop in this area but this time I have to go around stocking carts and walked right into end-cap just on the other side of the bread shelves. I was attracted to the packaging and started to look through them. There a few many kinds of 8″ hand-made whole-wheat tortillas; white and yellow corn, flour and green chile! I had to try the Green Chile. I know they contain corn and gluten, but NO hydrogenated oils are used at La Tortilla Factory. I went online and they also offers gluten-free/wheat free, low-carb and five varieties of flavored wraps.  Now what? I’ve been eating a lot of chicken and have been eating 97% organic beef and bison only a few times a month, so I though of seafood.  Tacos sound good, but not fried fish tacos, but shrimp taco’s are fast and low-fat and low-calorie. I was sure that I could come up with a quick and simple Shrimp taco recipe. So tonight, it’s Tacooo’s!  Well, they came out really good. I was kinda surprised.  They had much more flavor than I expect! The green chile tortillas helped, but the creamy hot-sauce was really pulled all the flavor’s together, and good and the lemony-garlic shrimp, cilantro and lime juice made the tacos very fresh tasting! I will definitely add this recipe to my dinner rotation.   

Shrimp Tacos
Serves 1
Quick and easy flavorful low-calorie shrimp tacos.
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Cook Time
15 min
Total Time
30 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 7 medium raw shrimp shells on
  2. 2 8" whole grain tortilla’s (I used Hand Made La Tortilla Factory brand - 90 cals ea.)
  3. 1/2 cup shredded cabbage
  4. 1 small Roma tomato diced finely
  5. 1/4 cup diced white onion
  6. 1 minced garlic
  7. 1 lime
  8. 1 small bunch of cilantro, chopped
  9. Marinade
  10. 1/4 cup lemon juice
  11. 1/2 teaspoon of salt
  12. 1/2 teaspoon pepper
  13. 2 teaspoons of grape seed oil
  14. Sauce
  15. 1 tablespoon of light-mayonnaise
  16. 1 teaspoon of hot sauce
  17. 1 teaspoon of chicken broth, vegetable broth or water with a pinch of salt.
Instructions
  1. Remove shells from shrimp and rinse thoroughly. Dry shrimp.
  2. Place shrimp in a medium size bowl or half-gallon size zip plastic bag.
  3. Add the lemon juice, salt, pepper and grape seed oil to the shrimp. Mix until the shrimp are thoroughly covered in the marinade. Place in the refrigerator for 20-25 minutes.
  4. Meanwhile, prepare the condiments; cabbage tomato, onion, garlic, lime and cilantro. Set aside.
  5. CREAMY HOT SAUCE
  6. In a small bowl, mix the mayonnaise, hot sauce and broth (water).
  7. Stir thoroughly, set aside.
  8. "FRY" TORTILLAS
  9. Heat a cast iron skillet or other skillet to medium-high heat. Place a few drops of grape seed oil in the pan and spread oil in center of the pan with a paper towel. Place tortilla in the pan coat both sides of the tortilla, salt (optional) and cook until desired tenderness. Repeat for second tortilla. Place tortillas in foil to keep warm and place in 170 degree oven to keep warm (optional).
  10. COOK SHRIMP
  11. Drain the marinade from the shrimp and dispose the liquid.
  12. Heat a sauté pan to medium-high and add a teaspoon of grape seed oil. Add the garlic and the onion, sauté for 30 seconds.
  13. Reduce the heat to medium and add the marinaded shrimp to the garlic/onion mixture.
  14. Cook the shrimp on each side until just opaque, about 3-4 minutes.
  15. Turn one shrimp over to check for doneness. Shrimp should be white, no longer transparent.
  16. Turn the remaining shrimp over and cook for another 3-4 minutes, but check again to make sure the entire shrimp has just turned white. Remove from heat immediately.
  17. Place shrimp on a cutting board and cut each shrimp in 3-4 pieces.
  18. Divide shrimp for two tacos.
  19. FILL TACOS
  20. Fill tacos with the prepared condiments. Squeeze lime juice over both tacos for added fresh flavor. Serve with Spanish rice.
Notes
  1. Do not marinade the shrimp for longer than 30 minutes or the lemon juice will cook the shrimp and cooking it again make for hard shrimp. Same applies for cooking over heat, watch the shrimp carefuly not to over cook.
Rachel's Recipe Collection http://rachelsrecipecollection.com/
 

Shrimp Tacos

Directions

Step 1
Remove shells from shrimp and rinse thoroughly. Dry shrimp.
Shrimp Tacos Raw Shrimp
Step 2 Place shrimp in a medium size bowl or half-gallon size zip plastic bag.
Step 3
Add the lemon juice, salt, pepper and grape seed oil to the shrimp. Mix until the shrimp are thoroughly covered in the marinade. Place in the refrigerator for 20-25 minutes.
Shrimp Tacos in Marinade
CREAMY HOT SAUCE
Step 4
Meanwhile, prepare the condiments; cabbage tomato, onion, garlic, lime and cilantro. Set aside.
Shrimp Tacos Condimets
"FRY" TORTILLAS
Step 5
In a small bowl, mix the mayonnaise, hot sauce and broth (water).
Stir thoroughly, set aside.
ShrimpTacos
Step 6
Heat a cast iron skillet or other skillet to medium-high heat. Place a few drops of grape seed oil in the pan and spread oil in center of the pan with a paper towel.
Shrimp Tacos Fry Tortilla Grape Seed Oil
Step 7
Place the tortilla in the pan coat both sides of the tortilla, salt (optional) and cook until desired tenderness. Repeat for second tortilla.
Shrimp Tacos Tortilla In Pan
COOK SHRIMP
Step 8
Place tortillas in foil to keep warm and place in 170 degree oven to keep warm (optional).
Shrimp Tacos Tortillas Foil
Step 9
Drain the marinade from the shrimp and dispose the liquid. Heat a sauté pan to medium-high and add a teaspoon of grape seed oil. Add the garlic and the onion, sauté for 30 seconds.

Shrimp Tacos onion garlic
Step 10
Reduce the heat to medium and add the marinaded shrimp to the garlic/onion mixture.
Shrimp Tacos Shrimp Pan Saute
Step 11
Cook the shrimp on each side until just opaque, about 3-4 minutes.
Shrimp Tacos
Step 12
Turn one shrimp over to check for doneness. Shrimp should be white, no longer transparent.
ShrimpTacos
Step 13
Turn the remaining shrimp over and cook for another 3-4 minutes, but check again to make sure the entire shrimp has just turned white. Remove from heat immediately.
Shrimp Tacos
Step 14
Place shrimp on a cutting board and cut each shrimp in 3-4 pieces.
ShrimpTacos
Step 15
Divide shrimp for two tacos.
Shrimp Tacos
Fill tacos:
Step 16
Enough shrimp for 2 tacos!
ShrimpTacos
Step 17
Add the desired condiments to your tacos.
Shrimp Tacos Condimets
Step 18
Add the creamy hot sauce and onions.
Shrimp Tacos
Step 19
Then add the shredded cabbage, tomato, cilantro and squeeze of lime as desired.
Shrimp Tacos
Step 20
I love the combination of the lime juice, cilantro and creamy hot sauce just finishes the tacos perfectly, adding a nice freshness to the tacos.
Shrimp Tacos
Step 21
I was really happy with how this recipe turned out!
ShrimpTacos
Step 22
I use this tortilla brand! I really like these!
ShrimpTacos La Tortila Factory Brand Green Chile
Step 23
And if you want to save more calories, they have the low-carb variety, too.
Shrimp Tacos Tortillas La Tortilla Factory LowCarb

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