Recipe: Shrimp Tacos with Cilantro Lime Sauce

Recently we’ve been trying to cut down on eating out and reserve our takeout meals for Saturday nights.  That means that there’s no taco Tuesday orders for us.  So we decided to try and recreate some of the shrimp tacos that we’ve had from various places here in the valley.  Seriously, we’ve never been done wrong.  It’s literally impossible to have a bad taco in LA.

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Ingredients:

Cilantro Lime Sauce

1/4 cup oil

1/2 cup chopped green onions

1/2 cup cilantro leaves

2 cloves garlic

1/2 teaspoon salt

juice of 2 limes

1/2 cup coconut milk

Taco Spice Mix

2 tsp chili powder

2 tsp cumin

½ tsp onion powder

½ tsp garlic powder

¼ teaspoon cayenne pepper

1 teaspoon coarse sea salt

Taco filling

1 lb. shrimp, peeled and deveined, tails removed

2 cups shredded green cabbage

8 small tortillas (corn or flour)

2 avocados

1 cup grape tomatoes, quartered

¼ cup pickled onions

Lo Note: Feel free to fill your tacos with whatever toppings you like, these are just the ones we used.

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Directions:

1. Sauce: Pulse all the sauce ingredients in a food processor or blender until smooth.  Since we used coconut milk instead of the suggested sour cream or yogurt, there was no need to add water.  However, if you opt for sour cream or yogurt, you may have to add water to smooth it out.

2. Shrimp: Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.

3. Assemble your tacos.

Recipe inspiration from HERE.