Grateful Grits

Shrimp tacos are undeniably one of my all-time favorite Tex-Mex dishes. While I have several friends living in Mexico who would quickly remind me not to confuse them with traditional Mexican cuisine, that doesn’t diminish my love for them. Regardless of their origins, I’ve crafted a recipe that’s not only incredibly simple but also packed with flavor. It’s a delightful fusion that’s sure to satisfy any craving!

Let’s start with the shrimp. If I’m lucky enough to be near the coast and can get my hands on fresh shrimp, I’ll almost always opt for it. Yes, it takes a bit more effort to shell and devein them myself, but the flavor is usually worth it. However, shrimp has a season like most seafood, so when fresh shrimp isn’t available, frozen shrimp is a great alternative. Fortunately, frozen shrimp often come peeled and deveined, which makes this recipe even easier.

To prepare the shrimp, combine garlic, chili powder, cumin, and paprika in a medium bowl. Toss the shrimp in this aromatic mixture. You can do this ahead of time and let it marinate in the refrigerator until you’re ready to cook.

Next, let’s make the slaw. I usually buy a pre-cut bag of cabbage for convenience, but feel free to chop your own. Combine the cabbage with several thinly sliced green onions, then squeeze the juice of half a lime over it. Give it a good toss and set it aside.

Toppings for tacos are highly personal, so feel free to customize them to your liking. Personally, I love adding a bit of avocado, the slaw, and a little cheese. My husband prefers his tacos spicy, so he adds sriracha and salsa. Half of my family loves cilantro, while the other half can’t stand it. The beauty of tacos is that everyone can create their perfect version without any complaints.

Now, it’s time to cook the shrimp. Use a large skillet to give the shrimp plenty of room to cook evenly without overlapping. Heat some oil in the skillet and cook the shrimp on both sides for about two minutes each. Be careful not to overcook them; five minutes total should be enough. Overcooked shrimp become rubbery and develop a fishy taste that no one likes.

Finally, we can assemble our tacos. Heat up your tortillas, add the shrimp, cheese, and your favorite toppings. Finish with a squeeze of lime juice on top to bring all the flavors together. Enjoy your perfect shrimp taco!

Shrimp Tacos

Ingredients:

For the Shrimp:

1 lb. peeled, deveined Shrimp

2-3 cloves of minced fresh Garlic

½ teaspoon of Chili Powder

½ teaspoon of Cumin

½ teaspoon of Paprika

½ of a freshly squeezed Lime

1 Tablespoon of Grapeseed Oil

For the Cabbage:

2-3 cups of shredded Cabbage

2-3 sliced Green Onions

½ of a freshly squeezed Lime

Toppings:

1 sliced Avocado

¼ cup of chopped Cilantro

½ cup crumbled of Cojita or Feta Cheese

Sriracha

Salsa

Sour Cream

Flour or Corn Tortillas

Directions:

1. Combine garlic, chili powder, cumin, and paprika in a medium bowl. Toss the shrimp in the garlic mixture.
2. Combine cabbage, green onions and lime in a medium mixing bowl. Set aside.
3. Heat oil in a large skillet and cook shrimp for about two minutes on each side.
4. Prepare your taco. Place the avocado on the tortilla, then the shrimp, then add the cheese of your choice. Top with the cabbage mixture, and any of the toppings you choose.