Shrimp Tacos With Pico De Gallo
From krumkake 14 years agoIngredients
- Shrimp: shopping list
- ½ pound medium to large raw shrimp, cut into bite size pieces shopping list
- 1 tablespoon butter shopping list
- 1 tablespoon olive oil shopping list
- ⅛ teaspoon cumin shopping list
- a couple dashes of garlic salt or sea salt shopping list
- Pico de Gallo: shopping list
- ½ sweet onion, diced finely shopping list
- 1 or 2 jalapeno peppers (per your preference), diced finely shopping list
- 1 tomato, seeded and diced shopping list
- ¼ bunch cilantro leaves (or you may serve this on the side if some people don’t care for cilantro) shopping list
- ¼ teaspoon sea salt shopping list
- ¼ teaspoon cumin shopping list
- (adjust seasonings to your taste – the flavors will intensify after about an hour) shopping list
- Toppings: shopping list
- finely shredded cabbage shopping list
- grated mexican cheese blend (or cheddar if you can’t get the Mexican blend, or grate your own pepperJack, etc) shopping list
- cilantro leaves (if not added to the pico de gallo) shopping list
- spicy mayo (Kraft makes a great already-made spicy mayo - or make your own with ½ cup each mayo and sour cream, and 1 to 3 chipotles in adobo - seeds removed and peppers diced finely - with a tablespoon or 2 of the adobo sauce) shopping list
- pico de gallo (recipe above) shopping list
- To serve: shopping list
- Soft corn tortillas* shopping list
- Hard corn tortillas* shopping list
- Soft flour tortillas* shopping list
- *Use whatever is your preference – I love the soft shell corn tortillas, so that is what I have pictured. shopping list
How to make it
- Prepare the pico de gallo first so that the flavors have at least an hour to blend together. It can be left out at room temperature for several hours.
- Prepare the toppings and place each one in a separate small serving bowl.
- Have a skillet heated and ready to warm the corn tortillas, if you are using corn rather than flour tortillas or hard shells. I find that heating the corn tortillas a minute or two on each side, with a spray of Pam in the skillet or a few drops of oil works great - if using flour or hard shell tortillas, warm as directed.
- While shrimp are frying, begin heating the tortillas for serving – keep them in a warm oven, or a tortilla warmer if you have one.
- Heat butter, olive oil and seasonings in skillet over medium heat; add shrimp.
- Stir-fry until shrimp are done, about 2 to 3 minutes.
- Remove shrimp from pan and serve immediately with the tortillas and toppings for everyone to make their own to their liking.
Pico de Gallo
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Shrimp Taco toppings
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The Rating
Reviewed by 9 people-
lovely and shrimp has been relativly iexpensive lately. ^5
fishtrippin in Estelline loved it -
That's good eatin! 5! Dooley
dooley in Crossroads loved it -
Wonderful recipe! High 5 to you.
valinkenmore in Malott loved it
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