It was another treat for us to have shrimp tacos on the boat after spending the afternoon at the beach.
Glenn & Nancy graciously supplied the recipe so that I can share with others.
Shrimp Taco Ingredients:
70-80 medium shrimp, peeled, and deveined
2 clove garlic, minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp kosher salt
1/2 tsp cayenne pepper
3 TBS olive oil
Corn Tortillas
Oil for frying
shredded lettuce
diced tomatoes
sliced avocado
cilantro lime sour cream (recipe to follow)
Directions
1. In a bowl whisk together olive oil, garlic, cumin, salt, and cayenne pepper. Add in shrimp and toss to coat completely. Cover and refrigerate for 20 minutes to give the flavors a chance to marry.2. Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes. Turn off the heat and cover to keep warm.
3. Use enough oil to lightly coat the bottom of a small pan, about 2 TBS. Heat over medium high heat. Cook tortillas one at a time until soft, about 30 seconds on each side. Fold over to make a taco shell. As you cook each tortilla, place them on paper towels to absorb any of the oil left over.
4. Spoon 5 shrimp into each taco shell, top with lettuce, tomato, avocado, and cilantro lime cream.
5. Serve
Cilantro-Lime Sour Cream
Ingredients: 1/2 cup sour cream, 4 TBS chopped fresh cilantro, 1/2 tsp cumin, zest and juice from 2 limes, salt to taste.
Stir all ingredients together in a bowl and use to top the tacos.
Tedious Mojito Melon Salsa
Ingredients:
1 cup each of chopped watermelon, cantaloupe, & honeydew
1/2 large cucumber, seeded, and chopped
1/4 red onion chopped
1/2 avocado, chopped
10-12 mint leaves chopped
2 TBS chopped cilantro
2 limes, juiced
1/2 tsp sea salt
1/4 tsp black pepper
Combine all ingredients in a bowl and add lime juice, salt and pepper. Mix thoroughly and serve with chips of your choice.
Yummy!
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