When I was in Cancun in April, 2009, I tried fish tacos for the first time. Loved them! I tried once to recreate that recipe here at home, but it was nothing like what I'd had there.
Never had them again until last fall. My daughter and two friends of mine joined me one evening for dinner at a local taco place that, sadly, has since closed its doors - maybe they were a little too expensive or maybe their menu was too limited, I'm not sure, but I'm glad I had the opportunity (twice) to eat there. That night I had the fish tacos. I went back about 2 months later with granddaughter Moo, to celebrate her 8th birthday. I think she had the fish tacos, I had the shrimp tacos that day. Yum-mo!
I have finally cooked shrimp tacos at home! I got this recipe from www.kitchenmeetsgirl.com, and it is another that will go into my normal rotation!
Citrus Shrimp Tacos
2 pounds raw shrimp, peeled and deveined
2 t. fish or seafood seasoning
3 garlic cloves, minced
1/3 cup lime juice
3 T. lemon juice
soft taco-sized flour tortillas
1 bag shredded lettuce or cole slaw mix (I used broccoli slaw, because I like that more than the other 2 suggestions)
Combine seasoning and garlic in a long, shallow bowl (I used a large zip-loc bag). Add lime juice, lemon juice, and shrimp, turning to coat. Cover and chill 10 minutes.
Drizzle a tablespoon of olive oil in pan. Remove shrimp from marinade and cook 2 to 3 minutes on each side or until shrimp turn pink.
Serve in warm tortillas with shredded cheese, roasted corn, and Southwest cream sauce (recipe follows).
Southwest Cream Sauce
1 (16 oz.) container sour cream
1 garlic clove, mixed
2 tablespoons finely chopped red onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Whisk together sour cream; garlic, red onion; chili powder; cumin; ground red pepper; and salt.
Whisk in cilantro and lime juice until smooth.
Cover and chill until ready to serve.
