Cilantro Shrimp Tacos recipe

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Ingredients

2 ½ tablespoons olive oil, divided
1 clove garlic, finely chopped, or more to taste
1 (16 ounce) package frozen uncooked small shrimp - thawed, peeled. and deveined
1 small bunch cilantro, chopped, divided
¼ teaspoon seasoned salt
¼ teaspoon chili powder
¼ teaspoon ground cumin
salt and ground black pepper to taste
4 (6 inch) corn tortillas, or more to taste

Nutrition Info

223 calories
carbohydrate: 12.3 g
cholesterol: 172.6 mg
fat: 10.2 g
fiber: 1.9 g
protein: 20.2 g
saturatedFat: 1.5 g
servingSize: -
sodium: 311.7 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic, cook until golden, about 2 minutes. Add shrimp, about 1/3 of the cilantro, seasoned salt, chili powder, cumin, salt, and pepper. Mix well and cook until mixture is heated through and shrimp is opaque, 5 to 7 minutes.

  2. Heat remaining olive oil in a separate skillet over medium heat. Add 1 corn tortilla at a time and cook until warm and slightly crispy, about 90 seconds each.

  3. Spoon shrimp mixture onto tortillas and serve with remaining cilantro.

Recipe Yield

4 small tacos

Recipe Note

These cilantro shrimp tacos are sort of a work in progress;I've only made it twice, so I haven't had much time to try different methods. I made it one day when trying to think of something to make for dinner, and I thought it turned out really well. I think it can be easily adjusted to suit different tastes. Serve with lime wedges.

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