These shrimp tacos are my go-to recipe for a Cinco de Mayo fiesta. But they're so tasty and easy to make that it's not the only time I make them.
Course Main Course
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Wok or large frying pan
lemon (or lime) juicer
1pounduncooked, peeled shrimp(frozen or fresh)
110 ounce bagbroccoli slawoptional
¼cuploosely packed fresh cilantro
1Tablespoonfresh lime juice
8hard taco shells
grated cheesefor topping
Heat oil in a large wok or frying pan until almost smoking.
Add 1 pound shrimp, ½ teaspoon cumin, 1 clove garlic (minced), ¼ teaspoon salt and ¼ teaspoon pepper.
Toss until shrimp turn pink, approximately 2 minutes.
Mix in the broccoli slaw (if using), ¼ cup cilantro, 1 Tablespoon lime juice and ½ teaspoon hot sauce.
Cook another 2 minutes, until the slaw is warmed and the flavors have combined.
Remove from heat.
Fill taco shells with the shrimp mixture.
Serve shrimp tacos with salsa, guacamole and shredded cheese (or whatever your favorite toppings are).
These are also really easy to serve for a crowd. Make up a big batch of the shrimp mixture and put out on the buffet table with the shells and toppings. Then let your guests put their own tacos together.
Quick Guacamole: If you don't have guacamole on hand, try this quick substitute: Mash an avocado. Mix with an equal amount of plain yogurt or sour cream until smooth.