How to Make Shrimp Tacos

Shrimps and tacos are not why immediately thought when I put this particular recipe together. It’s been done before but shrimp tacos are a thing in Mexico. Here we have a great combination of the softest shrimp wrapped in a classic corn tortilla.

Serves 6 people:

Ingredients:

• 1 1/2 pounds of medium shrimp, peeled and deveined
• 1 tablespoon of olive oil
• 1 teaspoon of chili powder
• 1/2 teaspoon of cumin
• Salt and pepper, to taste
• 12-18 corn tortillas
• 2 cups of shredded cabbage
• 1/2 cup of diced red onion
• 1/2 cup of chopped fresh cilantro
• 1 lime, cut into wedges
• Optional toppings: diced avocado, crumbled cotija cheese, hot sauce

Preparation:

1. Preheat your oven to 350°F.
2. Toss the shrimp with olive oil, chili powder, cumin, salt, and pepper in a bowl until well coated.
3. Spread the shrimp out in a single layer on a baking sheet and bake for 8-10 minutes, or until they are pink and cooked through.
4. While the shrimp is cooking, warm the tortillas by wrapping them in foil and placing them in the oven for 5-10 minutes.
5. To assemble the tacos, place a few shrimp on each tortilla, then top with shredded cabbage, diced red onion, and chopped cilantro.
6. Squeeze a wedge of lime over each taco and add any additional toppings, such as diced avocado, crumbled cotija cheese, or hot sauce.
7. Serve the shrimp tacos hot.

Note: You can customize the recipe by using different spices or toppings, such as sliced jalapenos or your favorite salsa. You can also use flour tortillas instead of corn tortillas if you prefer.