Shrimp Tacos
- Reviews 1
Ready In: 15 mins
Serves: 4
Yields: 12 tacos
Ingredients
- 3 tablespoons 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 fresh cilantro, coarsely chopped
- 1⁄3 cup fresh lime juice
- 1 tablespoon jalapeno, minced and seeded
- 12 (6 inch) corn tortillas
- 3⁄4 cup tomatoes, chopped
- 1⁄2 cup sour cream
- 1⁄2 cup green onion, chopped
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 quarter in a Dutch oven. Bring to a boil; cook for 2 minute.
- Add shrimp; cook 2 min or until they turn pink and look done. Do not walk away or you will over cook them.
- Drain and discard cheesecloth bag and lime quarters.
- Combine shrimp, cilantro, lime juice, and jalapeño pepper, tossing well to coat.
- Heat tortillas according to package directions.
- Spoon 1/3 cup shrimp mixture into each tortilla. Top with tomato, sour cream, and green onions.
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