Shrimp Tacos With Cilantro Lime Yogurt and Corn Salsa

"I found this recipe in an American Profile magazine and made a couple changes to my own taste!"
 
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photo by morgainegeiser photo by morgainegeiser
photo by morgainegeiser
Ready In:
30mins
Ingredients:
24
Yields:
8 Tacos
Serves:
4
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ingredients

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directions

  • Combine all the ingredients for the yogurt in a bowl, cover and chill.
  • Combine all marinade ingredients in a zip lock bag, add shrimp and let set for 15-20 minutes at room temperature.
  • Combine all ingredients for salsa in a bowl and set aside.
  • Remove shrimp from marinade; discard marinade.
  • Cook shrimp in a large skillet over med heat 2 minutes per side.
  • Remove from heat and cool.
  • When shrimp are room temp slice in halve lengthwise and set aside.
  • Divide shrimp evely among taco shells.
  • Top each with a handful of lettuce, 2 tbls corn salsa and 1 tbls. cilantro yogurt.
  • Serve right away.

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Reviews

  1. the3carrells
    These tacos are amazing! I was looking for a recipe similar to Chuy's shrimp tacos, but I actually like this even better. I leave the olive oil out of the yogurt. Also, I keep the tomatoes and avacados separate from the salsa-- they make it mushy if you have leftovers.
     
  2. morgainegeiser
    These were great, really enjoyed the marninade and the lime yogurt was a nice flavor. Great recipe.
     
  3. mplsgirl
    This was awesome!! I followed the recipe exactly, and it turned out perfectly. I would say there is a little more prep involved, because there was a lot of stuff to cut up, but well worth it. Thanks for sharing such a great recipe!
     
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