Shrimp Tacos
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 3 tablespoons black peppercorns
- 3 quarts water
- 1 tablespoon salt
- 1 teaspoon ground red pepper
- 2 limes, quartered
- 1 lb medium shrimp, peeled and deveined
- 1⁄2 cup coarsely chopped fresh cilantro
- 1⁄4 cup fresh lime juice
- 1 tablespoon minced seeded jalapeno pepper
- 12 6-inch corn tortillas
- 3⁄4 cup chopped tomato
- 1⁄2 cup sour cream
- 1⁄2 cup chopped green onion
directions
- Place the peppercorns on a double layer of cheesecloth.
- Gather edges of cheesecloth together, and tie securely.
- Combine cheesecloth bag, water, salt, red pepper, and lime quarters in a Dutch oven.
- Bring to a boil, cook 2 minutes.
- Add Shrimp, cook 2 minutes or until done.
- Drain.
- Discard cheesecloth bag and lime quarters.
- Combine shrimp, cilantro, lime juice, and jalapeno pepper, tossing well to coat.
- Heat tortillas according to package directions (I spray my corn tortillas with Pam on each side and cook them on a griddle).
- Spoon 1/3 cup shrimp mixture into each tortilla; top each taco with 1 T.
- tomato, 2 t.
- sour cream and 2 t.
- onions.
- *Shredded rotisserie chicken or flaked, cooked fish also works well in these tacos.
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RECIPE SUBMITTED BY
lisar
Provo, Utah