America has fallen in love with shrimp tacos. The simple, clean flavors—mixed with the mild mouth feel of a soft, warm tortilla, and spicy juices flowing down your chin—make this dish a long time favorite. While many people think of fish tacos as being made with the battered white fish delicacy made famous in Baja California, our recipe uses fresh shrimp and adds authentic Mexican spice to the mix.
We think this recipe is a win-win, because it’s so easy you’ll love making it, and it’s so tasty that anyone who joins you for dinner will be smiling from ear to ear with guilty pleasure after every bite.
Remove shells from the shrimp if they aren’t already deshelled. To devein the shrimp, gently cut along the back of each shrimp lengthwise. Use the tip of a knife to carefully remove the black vein.
Peel and mince the garlic.
Whisk the ingredients until blended, then add the shrimp and toss until coated.
Cover and refrigerate for a minimum of 10 minutes. (For best results, marinate in the refrigerator overnight.)
In a large skillet heat olive oil over medium-high.
Add the marinated shrimp to your heated oil.
Cook shrimp over medium-high in the skillet until pink (about 5 minutes).
To check your shrimp for doneness, cut 1 – 2 shrimp in half. Shrimp is done when pink throughout. Continue cooking for another minute if the shrimp has any translucent spots, and then check again.
Add lime juice just before removing from heat.
In a separate heated skillet or griddle, heat your corn or flour tortillas. Let tortillas brown on each side, turning every 10 seconds or so. Set aside on a plate, covering the top and bottom of the stack with paper towels.
Spoon your desired amount of shrimp onto a warmed tortilla.
Serve the shrimp tacos with lime or sprigs of cilantro and top with your favorite Mexican sauce. We recommend authentic, spicy Chile de Arbol Salsa.