Easy Shrimp Tacos
I love preparing these easy shrimp tacos. Hatch chiles are a staple ingredient in my home state of Texas, and this was the very first recipe that I conquered with them. Mix and match your favorite toppings—salsa and avocado would be perfect additions. —Deborah Jamison, Austin, Texas
Easy Shrimp Taco Tips
What goes well with these easy shrimp tacos?
Top these tacos with chopped red onion, lettuce, and cotija cheese. Elote, or Mexican street corn, makes a fabulous side to any taco, as does a tropical salsa or a bed or rice and beans.What size shrimp should you use for shrimp tacos?
For a good bite size, go for a bag that has 31-40 shrimp per pound. If you use larger ones, you might want to cut them in half for easy bites. Smaller shrimp will work well too, but will cook faster.Can you use flour tortillas for these easy shrimp tacos?
Of course! Pick up taco-sized flour tortillas at the market or try this fresh homemade flour tortilla recipe.—Elizabeth Harris
Ingredients
- 1 cup plain Greek yogurt or sour cream
- 1/4 cup minced fresh cilantro
- 3 tablespoons lemon juice
- 2 tablespoons lime juice
- 1/8 teaspoon plus 1/4 teaspoon salt, divided
- 2 tablespoons olive oil
- 2 medium green pepper, chopped
- 4 fresh green chiles, such as Hatch or Anaheim, seeded and chopped
- 1/2 cup chopped red onion
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 8 corn tortillas (6 inches), warmed
- 2 cups torn lettuce
Directions
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1In a small bowl, combine yogurt, cilantro, lemon juice, lime juice and 1/8 teaspoon salt; set aside.In a large skillet, heat oil over medium-high heat. Add peppers, chiles and onion; cook and stir until crisp-tender, 4-5 minutes. Add shrimp, garlic, cumin and remaining ¼ teaspoon salt. Cook and stir until shrimp turn pink, 2-3 minutes. Remove from heat; serve in tortillas with lettuce, yogurt sauce and, if desired, lime wedges.
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