i don’t know what is more exciting – the fact that we are kicking off the weekend or the fact that it is national taco day.
growing up in california, la to be specific, i have never had a shortage of amazing mexican food. there are taquerias on every corner and amazing, hole in the wall mexican restaurants (some of which will be featured later this year on my blog) and even just great street taco vendors. but naturally, with me loving to cook, i have experimented in the kitchen to make my own mexican food. in honor of national taco day, i wanted to share my shrimp tacos recipe.
- raw shrimp (16 small pieces)
- kosher salt
- black pepper
- minced garlic (1 teaspoon)
- ginger sriracha lemon rub (1 teaspoon)
- olive oil, butter or bacon fat (sounds crazy but will explain later)
- street taco shells
- grated cheese
- one fresh jalapeño
- one roma tomato
- sabra mini spicy guacamole or 1/2 of an avocado
- spicy greek yogurt dip
- 1/4 cup of shredded iceberg lettuce or cabbage (i used a pinch of the salad mixture i typically use for my savory southwest salmon salad)
1. first, i defrost the shrimp and then i make sure to drain all of the excess water and season it with salt, pepper, half of a lime, the ginger sriracha lemon rub and some minced garlic
2. sauté shrimp in either butter, olive oil or bacon fat if you would like a little extra flavor without all of the added calories of actual bacon
3. dice a fresh jalapeño and a roma tomato
4. heat street taco shells and sprinkle a little grated cheese onto them
5. once the shells are removed from the heat, add four marinated shrimp to each shell then top with the tomato, jalapeño, cabbage, guac and spicy greek yogurt dip
enjoy while hot!
what are your favorite taco recipes? if you don’t enjoy cooking them but just enjoy eating them, tell me your favorite place to get a good taco, especially if you are in la.
enjoy your weekend!