Easy Shrimp Tacos
Joci Besecker
4
20 minutes
5 minutes
These recipes were created from our passion for seafood, using Premier Catch’s tasty, wild-caught Oregon Bay Shrimp. We love to share them with our friends and family. From our kitchen to yours, here’s one of our favorites!This is perfect for your next "Taco Tuesday"!
Ingredients
1.25lbs Wild Alaska Spot Prawns
8-10 small corn tortillas
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1 cup chopped green cabbage
1 cup chopped purple cabbage
1/2 cup diced red onion
Cotija cheese, crumbled
fresh cilantro, chopped
1 avocado, sliced
fresh lime wedges
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1 tbsp olive oil
1 clove fresh garlic, minced
1/4 tsp cumin
1/4 tsp chilli powder
salt & pepper
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3/4 cup plain greek yogurt
2 cloves fresh garlic, minced
juice from 1 lime
1/2 tsp cumin
1/4 tsp chilli powder (more if you like it spicy)
salt to taste
Directions
Thaw shrimp, peel and place in bowl. Add olive oil, seasonings and garlic. Stir to combine and set aside.
Prep taco toppings by slicing the cabbage, avocado, onion, cilantro and crumbling cheese. Place in serving bowls or on a tray for serving.
In small bowl, whisk together the taco sauce ingredients and set aside.
Heat avocado oil or olive oil in a large skillet over medium-high heat. Place shrimp in single layer and saute for 1-2 min per side until just cooked through. Transfer to a serving platter or plate.
Heat the corn tortillas in oven or over open flame on medium heat (about 20 seconds per side) until warm and slightly brown in some spots.
Assemble tacos by layering the cabbage, onion, shrimp, sauce, cheese, cilantro and lime juice. Serve and enjoy!
More Seafood Recipes
Check out our full collection of seafood recipes featuring salmon, halibut, scallops, crab, shrimp and more by visiting the Premier Catch Kitchen! We are your one-stop-shop for wild, sustainable seafood and the recipes to go with it.
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