Shrimp Tacos with Cilantro Lime Sauce and Pickled Red Onions
These shrimp tacos are seasoned perfectly, and make a delicious and healthy meal that are easy to make too. Tacos are a great way to bring people together at a casual dinner party, family dinner or a fun way to spend an evening with good friends.
Tacos are very popular because there are so many options. You can use chicken, pulled pork, beef, fish, shrimp, lobster, bean, anything you like. They are also fun to eat and put together…a family dinner becomes a special time together, not just another meal.
Let’s begin with the shrimp. . .
Ingredients for Shrimp Tacos:
1 – lb. large shrimp (peeled and deveined)
1/2 – tsp. Chili powder
1/2 – tsp. Paprika
1/2 – tsp. Adobo Seasoning
1/2 – tsp. Cumin
1/4 – tsp. Garlic powder
1/4 – tsp. Ground black pepper
1/4 – tsp. Salt (or to taste)
1 – tbls. Olive oil
1 – tbls water if needed
1- package corn tortillas
Peel and devein the shrimp then rinse them in cold water. Pat dry with paper towel. Add all the spices to a bowl the add the olive oil and mix well.
Now add the shrimp to the spices and stir to coat the shrimp thoroughly.
Cover the bowl with plastic wrap and let marinate in the refrigerator for at least one hour before cooking.
While the shrimp are marinating, prepare the condiments.
You can use a variety of condiments for tacos, such as pico de gallo, guacamole, cilantro, onion, lettuce, cheese, crema, and much more. Today I am topping off the shrimp with pickled red onions, cilantro lime jalapeño sauce, and crema Mexicana (Mexican sour cream).
Let’s start with the cilantro lime sauce.
Ingredients for Cilantro Jalapeño Lime Sauce:
2 – packed cups of fresh cilantro
1 – large lime
1 – jalapeño
1/2 – tsp. salt
1/2 – tsp. ground pepper
2 – tbls. olive oil
1 – tbls. water if needed
Add the cilantro, juice of one lime, jalapeño, salt, black pepper, and olive oil to a food processor and blend until smooth. If the consistency is too thick add a little water.
Store the sauce in a small jar and refrigerate until ready to use. It will last about 1 week in the refrigerator.
Now let’s make the pickled onions.
Pickled Red Onion:
1 – large red onion sliced
1/2 – cup cider vinegar
1/2 – cup water
1 1/2 – tbls honey
1 – tbls sugar
Peel and cut onion in half. Thinly slice the onion and place the onion slices into a glass canning jar.
Pour the vinegar, water, honey and sugar into a small sauce pan. Heat just long enough to dissolve the honey and sugar.
Pour the vinegar mixture over the sliced onions in the canning jar. Mix with a spoon to cover the onions. Cover the jar with a lid and place in the refrigerator for at least one hour before serving.
The pickled onions will last two weeks in the refrigerator.
When the onions have had about one hour to pickle, you can cook the shrimp.
Heat a little canola oil in a large skillet, then add the shrimp. Cook until they start to turn pink, then turn and repeat. They cook quickly; it should only take about 4-5 minutes.
Assemble the tacos. First warm the tortillas in the oven or toaster oven.
Place the shrimp in the corn tortilla, and top with onions, then drizzle a little cilantro lime sauce and crema. You can double up on the corn tortilla if you like. They won’t break apart that way.
Makes 8 tacos.