If you are anything like us, we could eat fish every night, but sometimes it’s a good idea to mix it up. This sassy shrimp taco recipe is a quick, easy and healthy option for those times when you’re looking for a change from the catch of the day.
Serving Size: 4
8 soft corn tortillas
21 – 25 count shrimp, cleaned and deveined (sliced in half vertically)
2 Tablespoons extra virgin olive oil
3 cloves of garlic, chopped fine
1 jalapeno chopped fine
1/2 bunch of cilantro, chopped fine
Juice of 2 limes
1 teaspoon salt
1 teaspoon black pepper
3 Tablespoons apple cider vinegar
1 Tablespoon paprika
1 small onion, diced fine
1/2 yellow, green and red pepper julienned
Mix together shrimp, garlic, jalapeno, lime juice, vinegar, paprika, salt and pepper in zip lock bag. Place zip lock bag in fridge for 1.5 hours and allow to marinate.
Add the tablespoon of extra virgin olive oil along with diced onions to sauté pan and cook for about 1 minute. Add peppers, then sauté for 1 additional minute. Drain the shrimp from your refrigerated marinade and cook until shrimp are pink in color. Toss in chopped cilantro and stir. Warm the corn tortillas in a toaster oven or top rack of oven for 2 to 3 minutes. Spoon shrimp mixture into warm tortillas and serve.