If you know me, you know that I love anything Mexican! For me, it’s the ultimate comfort food. You can have it anytime of the day (lunch, dinner, or snack) and you know your tummy will be nice and full and satisfied from all the healthiness. The Mexican cuisine is so rich in vegetables and spices that otherwise we would forget to use. The fact that I use cumin, avocados, coriander, garlic, and jalapeƱos in most of the Mexican food that I prepare puts me at ease knowing that I have incorporated these vitamin and nutrient rich ingredients in my daily life.
I used to always prepare chicken quesadillas as appetizers whenever we would have people over. They’re easy, so yummy, and everyone loves them! But Shrimp Tacos are going to be my new favorite thing š
Shrimp Tacos
Prepare the dressing and Pico de Gallo beforehand and keep in fridge. Then all you have to do is cook the shrimps and assemble the tacos right before serving.
Ingredients
- 1 pack soft Tacos (usually contains 12 pieces)
- Dressing:
- 4 TB milk
- 4 TB mayonaise
- 1 tp salt
- 1 tp sugar
- 1 TB vinegar
- 1 tp paprika
- 2 crushed garlic
- Dressing Mix:
- 2 cups shredded purple cabbage
- 1 sliced small green jalapeƱo (use the amount you wish depending on how spicy you like your sauce)
- Shrimps:
- 1 and 1/2 kg cleaned shrimps
- 3 TB Shrimp Seasoning
- 1 crushed garlic
- 2 TB olive oil
- 1 TB cumin
- 1 tp salt
- 1 tp all spice
- 1 TB butter
- 1 can enchilada sauce
- 1 pack Mexican cheese mix
- Pico de Gallo:
- 1 large diced tomato
- 1 large diced onion
- 1/2 cup chopped coriander
- Juice of 2 small limes
- JalapeƱos (if you want more spiciness)
- 1 tp salt
- 2 ripe avoados diced
Directions
- Step 1 Clean the shrimps really well with salt and lemon. Dry them and sprinkle with 1 and 1/2 TB shrimp seasoning. Cover and put in fridge until cooking time.
- Step 2 Mix all the dressing ingredients and make sure itās not too watery, add more Mayo if it is. Add the cabbage and jalapeƱo. Cover and refrigerate until serving time.
- Step 3 Mix all Pico de Gallo ingredients excluding the avocados (donāt cut it up until serving time as it will turn black). Cover and refrigerate until serving time.
- Step 4 Just before serving, take out the shrimps. Fry the garlic in the olive oil add the can of enchilada sauce and cumin, salt, and spice. It must be thick.
- Step 5 In a pan, melt the butter. Add the shrimps and sprinkle remaining shrimp seasoning while they cook. Only cook the shrimps for a total of 3M, until they are translucent. Put the shrimps in with the enchilada sauce and mix to form a thick shrimp marinade.
- Step 6 Mix in the avocados with the Pico de Gallo and assemble the tacos straight away in this order. Make sure to rinse out any excess liquid that has formed in the dressing.
- Step 7 Taco- shrimp-some cheese- dressing- Pico de Gallo- cheese.
- Step 8 Eat right away!