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Quick Shrimp Tacos

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Serves 4

  • by from Fine Cooking
    Issue 117

Made with quick-cooking shrimp and simply topped with cabbage and cilantro, these tacos come together in minutes. Round out the meal with rice and black beans or a chopped salad.

  • 8 taco-size (6-inch) flour tortillas
  • 1 medium lime
  • 1/2 cup sour cream
  • 1 tsp. ground coriander
  • Kosher salt
  • 2 Tbs. extra-virgin olive oil
  • 1/3 cup finely diced red onion
  • 1 lb. medium shrimp (41 to 50 per lb.), peeled and deveined
  • 1/2 tsp. ground cumin
  • Pinch of crushed red pepper flakes
  • 1 cup finely shredded green cabbage
  • 1 cup loosely packed fresh cilantro

Heat the oven to 350°F. Wrap the tortillas in foil and bake until heated through, about 10 minutes. Turn off the oven; leave the tortillas in the oven until ready to serve.

Meanwhile, finely grate 3/4 tsp. zest from half of the lime. Cut the lime in half and squeeze the zested half to yield 1 Tbs. juice. Cut the other half into 4 wedges.

In a small bowl, stir the sour cream, 1/2 tsp. of the lime zest, 1/4 tsp. of the coriander, and a large pinch of salt; set aside.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring often, until translucent, 2 to 3 minutes. Raise the heat to medium high and add the shrimp, the remaining 3/4 tsp. coriander, the cumin, pepper flakes, and 1/4 tsp. salt and cook, stirring constantly, until the shrimp are cooked through, about 2 minutes. Add the lime juice and remaining zest and stir to coat. Remove from the heat.

Put some of the cabbage, cilantro, and sour cream on each tortilla and top with the shrimp. Fold in half and serve immediately with the lime wedges on the side.

nutrition information (per serving):
Calories (kcal): 430; Fat (g): fat g 18; Fat Calories (kcal): 160; Saturated Fat (g): sat fat g 5; Protein (g): protein g 29; Monounsaturated Fat (g): 9; Carbohydrates (g): carbs g 37; Polyunsaturated Fat (g): 2.5; Sodium (mg): sodium mg 650; Cholesterol (mg): cholesterol mg 185; Fiber (g): fiber g 3;

Photo: Scott Phillips

Delicious and incredibly simple. It's surprising how flavourful this dish is with so few ingredients.

Made this for my husband for Father's Day. It was incredible! My husband said it was the best shrimp tacos he's ever tasted.

This is one of my go-to weeknight taco recipes, along with a FC turkey one (although it's perfectly nice for company too). I use frozen, cleaned shrimp (medium size) that thaw under cold running water while I prep everything else. Dinner is on the table less than 20 minutes later. The sour cream is cool, zesty and delicious. A real winner.

I love this recipe. It is great and tastes divine. This is the third time I've made it and I follow the recipe as is. I will make it for company the next time.

Not only were the tacos delicious, the recipe was easy and quick. Followed the recipe exactly (unusual for me) for company, served with a chopped salad as suggested and it was a winner with everyone!

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