Shrimp & Vegetable Tacos

5h
Prep Time
10m
Cook Time
5h 10m
Ready In

Recipe: #23790

May 20, 2016

Categories: Sandwiches



"Recipe source: Fine Cooking (April/May 2016)"

Original is 4 servings
  • FOR THE SHRIMP
  • FOR THE VEGETABLES
  • TO SERVE

Nutritional

  • Serving Size: 1 (485.4 g)
  • Calories 706.7
  • Total Fat - 49.9 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 215.1 mg
  • Sodium - 1308 mg
  • Total Carbohydrate - 38.9 g
  • Dietary Fiber - 5.6 g
  • Sugars - 16.1 g
  • Protein - 27.2 g
  • Calcium - 173.1 mg
  • Iron - 1.8 mg
  • Vitamin C - 57.8 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

To marinate the shrimp: season shrimp with 3/4 teaspoon salt. IN a skillet over high heat heat 2 tablespoons of the oil; sear shrimp on each side and then transfer to a heatproof bowl and set aside.

Step 2

Lower the heat to medium; wipe out pan and add remaining oil (2 tablespoons) and heat until shimmering; add garlic and cook, stirring for 30 seconds and then stir in the chili powder and cook for another 15 seconds. Stir in the vinegar, juices, tequila, lime zest, sugar, paprika, jalapeño and 1 teaspoon salt and bring to a boil. Take off heat and cool; reserve 1/4 cup of the marinade. Pour remainder over the shrimp. Refrigerate for at least 4 hours or overnight.

Step 3

To marinate the vegetables: in a saucepan heat the reserved marinade until warm. In a bowl combine and vegetables (radishes - onion); toss with the marinade and let sit at room temperature for 1-4 hours before serving.

Step 4

To serve: let the shrimp sit at room temperature for 45 minutes and then remove shrimp from marinade and transfer to a serving dish.

Step 5

Put the marinated vegetables, avocado, mango, cilantro and lime wedges in separate serving bowls. Heat tortillas according to package directions.

Step 6

Serve and let everyone assemble their own tacos with their choice of toppings.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting jumbo shrimp, look for ones that are firm and have a mild smell.
  • For the best flavor, look for a champagne vinegar that is labeled 'aged' or 'aged in oak barrels'.

  • Substitute shrimp with tofu - This is a great substitution for those who are vegetarian or vegan, and it still provides a good source of protein.
  • Substitute jalapeno pepper with bell pepper - This is a great substitution for those who are sensitive to spicy foods, and it still adds a nice flavor and crunch to the tacos.

Citrus & Spice Shrimp Tacos Substitute 1/4 cup orange juice for the Tequila, and add 1 teaspoon of cumin and 1 teaspoon of smoked paprika to the marinade. Serve with a squeeze of fresh lemon juice.



Mexican Rice: This flavorful Mexican-style rice is the perfect accompaniment to the shrimp and vegetable tacos. It is easy to make and adds a delicious and colorful side dish to the meal. The combination of garlic, onion, bell pepper, and tomatoes makes for a flavorful and fragrant dish that is sure to be a hit with everyone!


Black Bean and Corn Salsa: This fresh and flavorful salsa is the perfect complement to the Mexican Rice. It is made with black beans, corn, tomatoes, onions, and cilantro and is a great way to add some extra flavor and texture to the meal. It is also a healthy and vegan-friendly option that will be sure to please everyone at the table!




FAQ

Q: What type of shrimp should I use?

A: This recipe calls for 21-25 jumbo shrimp per pound, peeled and deveined.



Q: How long should I cook the shrimp?

A: The shrimp should be cooked for 3-4 minutes, until the shrimp turn pink and opaque. Be careful not to overcook them.

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Fun facts:

Tequila, one of the ingredients in this recipe, is a famous spirit that is made from the blue agave plant in Mexico. It is believed that the Aztecs were the first to make a fermented drink from the agave plant, and tequila was first produced in the 16th century.

The orange juice in this recipe is a tribute to the famous drink, the Margarita, which was invented in Mexico in the 1940s. It is made with tequila, orange liqueur, and lime juice, and is one of the most popular cocktails in the world.