Shrimp Tacos

I love making tacos. It’s such a quick and easy dinner idea. We have a huge family and when I’m home at my parent’s house, I want to make sure everyone is well fed. Taco night is perfect. I can make a huge batch of the meat, rice, beans, mango salsa and guacamole. Then everyone sits around the table and can make their own tacos. It makes dinner fun and interactive. 

Aasiya (my sister) loves all things taco. And was so excited to eat them. I made them for her last time we hung out and she was ready for them again. I couldn’t say no. Nothing comes between her and food. She even agreed to help me make the guacamole and beans. I was so happy to have her in the kitchen with me and I can honestly say, we make the best team!! 

This recipe holds a special place for me. Not because of the ingredients, but because of the memories I made while I was filming the video. The noise in the kitchen, everyone ‘taste-testing’ every element, even though we knew everything was perfect and the ultimate gossip sessions in the kitchen while it all came together. I will remember this summer fondly. I wish I didn’t have to go back home, but it is what it is. Ahh… good times….. 

Preparation Time 15 minutes 

Cook Time 15 minutes 

Serves 4 

Ingredients 

500 grams shrimp- peeled and deveined 

1 teaspoon garlic powder 

1/2 teaspoon salt 

1 teaspoon ground cumin 

1/2 teaspoon chilli powder 

1/2 teaspoon paprika 

4 tablespoons olive oil- divided 

1 tablespoon butter 

1-2 fresh limes 

2 cups shredded lettuce 

2 cups shredded red cabbage 

1 cup avocado chunks

Corn/ flour tortillas 

Coriander Lime Sauce 

Handful of coriander 

1 lime- zest and juice 

1-2 cloves garlic - minced 

1/2 jalapeno

1/2 cup mayonnaise 

1/2 cup sour cream 

Instructions 

1. Pat the shrimp dry. Toss them in a bowl with the garlic powder, salt, cumin, chilli powder, paprika and 2 tablespoons olive oil. Mix well and set aside for 15 minutes. 

2. Heat 1 tablespoon butter and 2 tablespoons oil in a large pan. Add the shrimp in a single layer. Cook the shrimp on each side for 1 minute until cooked through. Be careful not to overcook them. Remove them from the pan and add a squeeze of lime. 

3. For the sauce: combine all the ingredients then blend until smooth. Set it aside. 

4. Assemble the tacos: heat the tortillas through. Fill the tortillas with the shrimp, shredded lettuce, shredded cabbage, avocado, the coriander lime sauce and  guacamole. 

5. Serve with Mexican rice, black beans, mango salsa and guacamole. The recipes are linked.