Thursday, May 3, 2012

Spicy Shrimp Tacos with White Lime Sauce

Cinco de Mayo is this weekend so I thought I would share Spicy Shrimp Tacos with you. I already have a great Tacos de Camron recipe on here from my sister, Jenna. I am in L.O.V.E. with that recipe, but last night I was looking for something a tad healthier that was not fried or breaded. So I came up with this Spicy Shrimp Taco recipe.

These Spicy Shrimp Tacos are a healthy and satisfying alternative to beef or chicken tacos. I sometimes consider shrimp as a bland option for Mexican food, but bland this is NOT! These shrimp hold some kick and boast loads of flavor. Top with fresh tomato, cilantro, avocado, cheese and cabbage. To top it all off, the white lime sauce gives every bite a perfect zing. Trust me on this one.

Spicy Shrimp Tacos are quick and easy to make. This is a great option for your Cinco de Mayo Celebration, Derby Party, or for a healthy dinner any night of the week. No one will know that it took minimal effort to pull off something so authentic. If you wish, you can even chop everything, make marinade, and make white lime sauce ahead of time to make this speedy meal even speedier!

Spicy Shrimp Tacos with White Lime Sauce
Makes - Approx 7 - 8inch Tacos

1/2 lime juiced - (1 TB)
1 huge clove of garlic smashed and chopped small nearly minced - (1 TB)
1 tsp ground cumin
1 tsp red pepper flakes
1 tsp chili powder
2 TB olive oil
1/2 tsp Old Bay seasoning
1 lb shrimp 41/50 count white shrimp previously frozen peeled and deveined
( I purchased a pound deveined but not peeled. I peeled myself and saved about $4)

Directions for Marinade
Mix all above ingredients except shrimp together
Make sure shrimp are peeled and deveined
Rinse quickly under cold water and lay on paper towel to dry. Fold paper towel over top and lightly press down to get the majority of the water off of the surface of the shrimp.
Throw rinsed and dried shrimp in a Ziploc bag or glass dish with the marinade.
Let sit in the fridge for 20-30 minutes - no longer

White Lime Sauce
1/4 cup mayo
1/4 cup plain non-fat yogurt
1 1/2 TB lime juice

Directions for White Lime Sauce
Mix three above ingredients in a bowl
Cover and refrigerate.
Can be made right after the shrimp are popped in the marinade, or up to a day in advance.
(20 min to 24 hrs ahead of time)

Other Ingredients
(Chop ahead of time or while shrimp is marinating)
-1 cup chopped cilantro
- 2 Roma Tomatoes diced small
- 1 avocado pitted, sliced and diced
- Shredded Cabbage -I used coleslaw mix
- Mexican Blend shredded cheese
- 7 - 8inch round flour tortillas shells (If you prefer corn tortillas go right ahead)

Put 2 TB olive oil in a saute pan and heat to high heat.
Add the shrimp and all marinade to the heated pan. Lower the pan to med/high heat.
Saute shrimp for 5 full minutes, stirring every minute so both sides cook evenly.
Liquid will evaporate and seasonings will start to stick to shrimp and look a little tacky.
Remove pan from heat but keep shrimp the shrimp sitting in the pan uncovered to stay warm.
In a separate small pan, heat pan to med - med/high.
Rub a VERY scant amount of butter in the pan (mainly just to grease it)
Throw a tortilla in the pan, and carefully press down with your hang and twist.
After about 10-15 seconds, flip the tortilla so the other side can obtain golden brown spots as well. (Bubbling is normal)
Continue with fresh butter for each tortilla, storing each hot tortilla in a tea towel to stay warm.

To Serve
Spoon about 3 TB of the white lime sauce on a warm tortilla.
Top with avocado, cilantro, cabbage, tomato, 7-8 spicy shrimp, and cheese.
I sometimes top with a little more white lime sauce.

The spicy shrimp and the white lime sauce pair perfectly with the warm shell and fresh crunchy vegetables.

Enjoy with
Tequila Lemonade, or a Margarita
If you are looking for a great battered and fried shrimp taco recipe click here.

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