Another Kyle Original! Try a little Carib-Mex spin with these quick, light, and easy tacos.
Ingredients
For the shrimp:
- 1 pound peeled and deveined medium sized shrimp (preferably fresh, but frozen and thawed works just fine)
- Carne asada seasoning mix about 3 tablespoons
- 1 pinch of salt
- Zest of 1 lime
- 6 white corn tortillas (taco sized about 6 inch diameter) heated in a dry skillet then covered to steam
For the sauce:
- 1 bunch of cilantro, rinsed and stalk ends trimmed off
- 2 garlic cloves chopped
- 1 small shallot chopped
- 1 tbs dried oregano
- Salt and pepper to taste
- 2 tbs red wine vinegar
- Big glug of olive oil
- 1 tbs cold water
For garnish
- Thinly sliced avocado
- Pickled red onions if you have them
Instructions
Directions for the shrimp
- Dry shrimp off with a paper towel and add to a large mixing bowl
- Add carne asada seasoning, salt, and lime zest and give a good mix
- Add about a tablespoon of olive oil, mix, and let shrimp marinate for 10-20 minutes
- Heat a medium non stick skillet dry over med/high heat
- Add shrimp to hot skillet, make sure they are all laying flat and cook for one minute
- Flip shrimp and cook for one more minute then remove from heat to a cutting board
- After shrimp cool for a minute give them a good chop, looking for about ¼-½ inch pieces
- Move shrimp to a bowl so the juices are contained and set aside while making the sauce
For the sauce:
- Take all the sauce ingredients and add to blender or food processor (I use a bullet style blender)
- Blend ingredients until smooth
Assembly
- Take a warm tortilla and add 2 tablespoons of the chopped shrimp (try to get a bit of the juices as well)
- Drizzle cilantro sauce over the top and garnish with sliced avocado and onions if you have them
- Repeat until all 6 tacos are assembled
- ENJOY!
Original recipe by Kyle Speers
Yield: 6 servings Prep time: 20 min Cook time: 15 min Total time: 30-35 min
