Shrimp Taco's

Lou Kostura

By
@lkostura

With today being ash Wednesday I needed to come up with a meatless meal. This seemed to fit the bill for tonight.

For the taco seasoning you can use the packaged seasoning, however I mix my own and use way less salt in it than the packaged stuff.


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Comments:

Serves:

3-4

Prep:

15 Min

Cook:

15 Min

Method:

Saute

Ingredients

FILLING

1 lb
shrimp, peeled and deveined
1/2 tsp
garlic powder-granulated
1/2 tsp
toasted onion powder-granulated
2 Tbsp
avocado oil
1 pkg
taco seasoning mix
1 1/2
limes, juiced
2 Tbsp
homemade taco seasoning (optional instead of packaged)
1/2 c
water

TOPPINGS

2
roma tomatoes seeded and diced
1/2
onion yellow diced
1 bunch
cylantro
1 c
monterey jack cheese grated
pickled jalapeno (see my homeade recipe)
taco sauce of choice
lettuce shreaded (optional)

SHELLS

1 pkg
corn tortillas

Directions Step-By-Step

1
remove tails from cleaned deveined shrimp and chop each into thirds. remember to used separate cutting board to avoid cross contamination
2
de-seed and dice roma tomato's, dice onion, clean and rough chop cylantro, grate cheese if you bought block
3
lightly saute shrimp in avocado oil add granulated garlic and onion
4
when shrimp start turning pink add taco seasoning, mix well, add water, mix well continue to saute until water is almost evaporated ( i cover and crack cover open for this step. about 10 minutes on med. heat does it) remove from heat and squeeze in 1 1/2 limes
5
while filling is cooking heat a comal (a shallow round cast iron skillet) to medium high again add a little avocado oil and heat your corn tortilla's. I remove them and place in a towel fold and cover with towel
6
fill shells with toppings of choice and enjoy

About this Recipe

Course/Dish: Seafood, Tacos & Burritos
Main Ingredient: Seafood
Regional Style: Mexican
Dietary Needs: Low Fat
Other Tags: Quick & Easy, For Kids, Healthy