Shrimp Tacos
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Whether you have fried shrimp, grilled shrimp or boiled shrimp, this taco recipe is so easy and light and takes just a few minutes to put together. Shrimp of your choice, green and purple cabbage, some creole seasoning and my easy lime-jalapeno tartar sauce make this a tasty treat. I had some leftover beer-battered shrimp that I used with mine. However, as I mentioned, you can use any shrimp of your choice. I hope you enjoy this one. I have attached the link below to take you to the Lime-Jalapeno Tartar Sauce recipe for your reference.
Shrimp Tacos
Equipment
- Chopping pad/board
- Knife
- Frying pan or grill to cook shrimp if not already done
- Whisk or spoon
Ingredients
- 1/2 cup shredded green cabbage
- 1/2 cup shredded purple cabbage
- 1/4 teaspoon Tony Cachere's Cajun/Creole Seasoning To put a dash on each taco
- 4 large tiger shrimp or 8 medium sized shrimp
- 2 tbsp Rob's Lime-Jalapeno Tartar Sauce See recipe link up above on this page
- 4 soft flour tortilla shells (Small taco sized not large ones)
- 4 lime slices
Instructions
- Cook your shrimp as desired. You can fry, grill or pan fry the shrimp. I had leftover beer battered tiger shrimp so I used that on my tacos.
- Cut some green cabbage and purple cabbage into thin shreds
- Chop your shrimp into bite-sized pieces so they will fit into your soft flour tortilla shells easily
- Gently warm your tortilla shells on the stove. I just normally put mine over the burner for about 15 seconds on each side
- Place some green and purple cabbage on the bottom of the tortilla. Squeeze lime over the cabbage
- Lay your chopped shrimp on top of the bed of cabbage
- Sprinkle with Cajun/Creole seasoning
- Drizzle some Lime-Jalapeno Tartar Sauce over the shrimp
- Roll your tacos shut for easier consumption. You can also leave it open faced and just fold in the middle if that's easier for to too!
Nutrition
YUM!!!
I can’t wait to try this recipe!