Description
These cilantro shrimp tacos are sort of a work in progress; I’ve only made it twice, so I haven’t had much time to try different methods. I made it one day when trying to think of something to make for dinner, and I thought it turned out really well. I think it can be easily adjusted to suit different tastes. Serve with lime wedges.
Ingredients
- 2 ½ tablespoons olive oil, divided
- 1 clove garlic, finely chopped, or more to taste
- 1 (16 ounce) package frozen uncooked small shrimp – thawed, peeled. and deveined
- 1 small bunch cilantro, chopped, divided
- ¼ teaspoon seasoned salt
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- salt and ground black pepper to taste
- 4 (6 inch) corn tortillas, or more to taste
Instructions
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic; cook until golden
- about 2 minutes. Add shrimp
- about 1/3 of the cilantro
- seasoned salt
- chili powder
- cumin
- salt
- and pepper. Mix well and cook until mixture is heated through and shrimp is opaque
- 5 to 7 minutes.
- Heat remaining olive oil in a separate skillet over medium heat. Add 1 corn tortilla at a time and cook until warm and slightly crispy
- about 90 seconds each.
- Spoon shrimp mixture onto tortillas and serve with remaining cilantro.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4