Shrimp Tacos – Slim Kitchen

Shrimp Tacos It’s a Mexican recipe always Strike in our homes! The shrimps are crispy on the outside and tender on the inside, making them the perfect lean protein for our tacos. These tacos are easy to make and will keep you from forgetting Mexican takeout until further notice.

You can’t forget the toppings! We added crunchy cabbage, creamy avocado, herbal cilantro and a quick shrimp taco sauce to make each bite more satisfying than the last one. These tacos are full of flavor and nothing is boring.

Adventure? We also love these spicy shrimp tacos, served with cilantro colors and creamy explosion bomb tacos for easy nighttime meals.

Not very basic shrimp taco spin

There are many ways to customize these tacos and make them your own. Here are some favorites:

• Grilled shrimp tortillas: Rather than stir-fry the shrimp, marinate it in the spice mixture and roast it to a smoky flavor. Grill them on skewers or girls’ baskets helps make sure they don’t fall into the grill.
• Fish Tacos: Exchange classic dishes in your favorite fish such as cod or halibut. Or make fish and shrimp tacos to double the seafood flavor.
• Breaded shrimp: If you prefer crispy fries tacos, consider lightly breading the shrimp to the eggs and panko breadcrumbs and bake or fry gently until they turn golden brown. Throwing them away with about a tablespoon of corn starch is another great way to add some crunch before cooking in a skillet.
• Lemon juice: If you don’t have lime on hand, the lemon juice will work.
• olive oil: Olive oil is our go-to choice, but you can use other options such as sunflower or canola oil.
• spices: You can also use homemade taco seasonings or fish taco seasonings for more convenience.
• Tortillas: Tortillas will bring you the most authentic flavor, but the flour tortilla job is in trouble! Just make sure they are small. You can make your own or use store-bought tortillas.
• cabbage: Use red or green cabbage to chop, or try a mixture of both! You can also try replacing red onions or in addition to cabbage.

A small adjustment is very large

Follow these tips every time to get the perfect taco.

• Use medium shrimp: You will need a pound of raw shrimp. Usually we use medium (26-30 per pound), but you can use smaller (31-40 counts) or larger (21-25 counts). Remember that cooking time varies according to size. To ensure cooking, use the same shrimp and medium size shrimp as each other for easy bite. Large shrimps are usually more expensive than tacos.
• Single-layer cooking: Avoid overcrowding of the pan by cooking shrimps in a single layer. You want burning on both sides instead of steaming.
• season: Make sure to add a lot of spices to get the most flavor. Of course, you can adjust it to your personal preference.
• Don’t be too familiar with it: The shrimps only take about 1-2 minutes on each side of the pan, so be careful to prevent them from overcooking.
• Heat tortillas: If possible, bake tortillas on an open flame for best results. You can also roast them in a cast iron skillet or in medium heat or in microwave. Remember to keep warm while the rest of the cooking is warm in tea towels or tortillas. This will keep them soft and flexible so they won’t break when you go eat!

What to eat with shrimp tortillas

Shrimp Taco is a versatile dish that can be served with a variety of sides, toppings and drinks.

Best toppings for shrimp tortillas

Ideas for side dishes

The next day shrimp taco tips

If you have leftover shrimp tortillas, follow these simple storage and heating tips:

• refrigerator: You can store cooked shrimp in an airtight container in the refrigerator for up to 3-4 days. Keep tortillas, cabbage, avocado and coriander in your own container to prevent moisturization.
• refrigerator: Cooked shrimp can be frozen in an airtight container or freezer safety bag for up to 3 months. It is best to melt them in the refrigerator overnight before reheating.
• Reheat: Quickly fry the shrimp in a non-stick pan on medium until heated, or microwave it at 30 seconds intervals until warm. It is best to reheat the tortillas on each side for 20 seconds and then wrap them in a towel so that they can evaporate and soften again.
• Leftovers: Don’t want tacos anymore? Stack the shrimp on a cereal bed with sauce and your favorite toppings to make a shrimp taco bowl! For low-carb alternatives, pile shrimp, seasonings, and toppings into lettuce wraps.