Does your grocery sale run two-for-one sales on frozen bagged shrimp? Ours (cub foods) does, and when they do I stock up. These Quick Shrimp Tacos are a flavorful way to use them. My husband and I tweaked this recipe after tasting something similar from a food truck in San Diego a few years ago. I originally posted it on my recipe blog Frugalbites.com. They're really yummy! Its the sauce that makes them so good. You could easily use fish instead of the shrimp for a quick fish taco as well.
If you have time, brush the shrimp with butter and garlic cloves, skewer them, and throw on the grill (if you have the time). The “rainy day” method for me is just a quick toss in butter in a skillet. Plus, it takes much less time.
Quick Shrimp Tacos
½ C. sour cream
3 Tbsp. mayo
4 Tbsp. milk
1 tsp. cumin
Medium shrimp, peeled and cooked (or use leftovers)
2 Tbsp. butter
2 cloves garlic, minced
Corn tortillas
Cole slaw salad mix
Queso fresco
Green salsa (tomatillo)
Cilantro for garnish
Instructions:
Mix the sour cream, mayo, milk and cumin for the dressing on the cole slaw mix. Set aside. Toss your shrimp in butter in a skillet with two cloves minced garlic. Assemble all ingredients in a corn tortilla. You can either dress the slaw mix ahead of time, or have each person add as much or as little dressing as they choose. Add crumbled queso fresco, salsa and cilantro to taste.
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