Shrimp Tacos
(from bregma’s recipe box)
Tasty, tasty!
Source: Adapted from gastronomyinc.com
Prep time: 60 minutes
Cook time: 15 minutes
Serves 4 people
Ingredients
- juice of one lime
- 1 teaspoon salt
- 1/2 teaspoon fresh black pepper, cracked
- pinch thyme
- pinch oregano
- 1 tablespoon fresh cilantro, chopped
- 1 pound 26-30 shrimp, peeled, deveined, tails removed
- 10 6-inch corn tortillas
- 1/2 cup radish, shredded
- 1/2 cup green cabbage, shredded
- 1/2 cup red onion, finely diced
- 1/2 cup cilantro, finely diced
- a little butter
- your favorite salsa
Directions
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Mix together the first six ingredients and marinate in the refrigerator for one hour.
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Mix together the radish, cabbage, onion, and cilantro and set aside.
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Place the shrimp and the marinade in a hot sauté pan over high heat and cook until shrimp is mostly pink, about 1½ minutes.
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Remove the shrimp from pan and set aside.
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Reduce heat and add a little butter to the pan, reducing the marinade mixture to a sauce.
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When sauce is finished, return shrimp to the pan, gently tossing to coat shrimp in sauce.
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Heat the tortillas.
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Spoon the shrimp mixture into the tortillas, then sprinkle with the raw vegetables, and garnish with your favorite salsa.