While this Taco Tuesday recipe is similar to my Spicy Shrimp Taco Lettuce Wraps, it has its own unique taste with the variation in vegetables and the soft flour tortillas.
The cucumbers add a nice chill crunch and the bell peppers bring a wonderful pop of color as well as its distinct flavour.
When I cook, I think in colors.
Not only does it make a beautiful presentation, but each color veggie has different nutrients that your body needs for a well-balanced diet.
But cabbage on a street taco? What’s that all about?!
The first time I ate at a taco stand in Mexico, I though cabbage was a very odd choice of toppings; lettuce is what is supposed to go on tacos!
But I was open to trying new things, so I gave it a shot.
And guess what? The crunch of cabbage is much more distinct than that of lettuce.
Texture is the second thing I think of when I cook; if the texture isn’t appealing, you won’t appreciate the taste in the same way.
Which brings me to the very first thing I think of; FLAVOUR!!!
Yes, the main ingredients play a huge part in a tasty meal, however I keep a fully stocked spice & herb cabinet because that is what (in my opinion) really takes a good meal to the next level.
We are talking everything from spicy cayenne powder to sweet stevia to mild thyme.
I’m guessing the interesting element spices (and herbs) add is where the expression “the spice of life” came from…
So let’s get cooking!
Start by thawing your frozen raw shrimp in cold water; this method helps thaw the shrimp more quickly than just setting it out to thaw and prevents it from cooking if you were to microwave it or use hot water.
If you have fresh raw shrimp, it will be that much better!
NOTE: pre-cooked shrimp will not have the ideal flavour or texture, so try to get raw shrimp if at all possible.
Next, collect all your fresh veggies; cabbage, red onion, yellow bell pepper, cherry tomatoes, cucumber, lemon, lime, and radishes for garnish!
Slice the vegetables in thin slivers (quarter the tomatoes).
Next, prepare the crema sauce by adding 1/4 cup sour cream to a bowl.
Zest 1/4 of the lime, then juice 1/4 of the lime into the same bowl.
Add salt & pepper to taste.
The crema sauce really makes all the flavours pop, so don’t skip this step!
By now your shrimp should be thawed; devein and shell them if they are not already prepared this way.
Place in a bowl and juice 1/4 fresh lemon, then add the cayenne, cumin, and paprika.
Mix well, making sure the spices are rubbed into the shrimp well (I use my hands).
Allow to sit for about 5 minutes so the shrimp absorbs as much flavour as possible.
Fry in a pre-heated pan on high heat with butter until just cooked.
You do not want to overcook shrimp; it makes them chewy.
You can tell they are ready to be flipped when they start turning pink on the bottom.
Once the second side turns pink and the center is white (and not translucent)you know they are ready.
Plate the tortillas and add the sliced vegetables (reserve the radishes for a garnish at the end).
For street tacos, you want to use small flour tortillas.
A little bit goes a long way, so don’t overdo the toppings.
Finally, add the shrimp and drizzle with crema sauce.
Garnish with radishes.
If you are a cilantro lover, by all means – sprinkle a few leaves on top!
This tasty recipe is a fun way to switch up Taco Tuesday – so give it a try!
It pairs well with chips and chunky salsa and guacamole dips on the side.
18 large raw shrimp
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1/4 teaspoon cumin
1/4 lemon, juiced
6 small flour tortillas
Shredded cabbage, to taste
Thinly sliced red onion, to taste
Thinly cucumber, to taste
Thinly sliced yellow bell pepper, to taste
Cherry tomatoes, quartered
Thinly sliced radishes for garnish
1/4 cup sour cream
1/4 lime, juiced
1/4 lime zest
Devein and shell thawed, raw shrimp and combine with cayenne pepper, smoked paprika, cumin, and lemon juice.
Marinate for 5 minutes.
Thinly slice vegetables (quarter the cherry tomatoes).
Make crema sauce by combining sour cream, lime, and lime zest.
Fry shrimp in pre-heated pan on high heat with butter. Do not overcook!
Plate the tortillas, then add vegetables. Place 3 shrimp on each taco and drizzle with crema sauce.
Garnish with radishes and cilantro.
Makes 6 tacos
3 thoughts on “Shrimp Street Tacos”
These look really tasty! You are so right about cooking your own shrimp, the precooked are almost always overcooked and bland!
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