(funky music)
- Well, that was easy.
Hey, everybody.
It's Natasha of NatashasKitchen.com,
and today I'm gonna show you how to make
your next go-to shrimp tacos.
Everything about this is good,
and you are gonna lovethe shrimp taco sauce,
so let's get started.
(tapping)
(chimes)
You'll need one pound ofmedium or large raw shrimp.
These have been peeled, de-veined,
and patted dry with paper towels.
Season that with half a teaspoon of salt,
a quarter teaspoon of black pepper,
and a quarter teaspoon of ground cumin.
Then press in one garlic clove.
Stir that together to combine.
Then place a large skilletover medium-high heat,
and add one tablespoon of olive oil.
Once the oil is hot,
add the shrimp in a single layer
and saute for about two minutes per side
or just until the shrimpis cooked through.
You'll know the shrimp are done
when you see some pink andred accents on the outsides,
and they're opaque andwhite on the inside.
Because shrimp can easily be overcooked,
as soon as they're cooked through,
transfer them to a separate plate.
Set those aside to cool down slightly
while you prep the restof the taco ingredients.
This recipe makes abouteight to 10 shrimp tacos,
so you'll need approximately two cups
of thinly shredded purple cabbage.
And you'll love thecrunch, color, and flavor
the purple cabbage adds to these tacos.
Also, finely dice half of a red onion.
I love using red onion for this
because it's sweet and not overpowering,
while still adding thatgreat onion flavor.
It's fun to serve shrimptacos off of a platter,
because everyone can build their own.
So I'm adding the ingredientsonto the same platter
as the shrimp.
I love squeezing some fresh lime juice
onto my tacos at the end,
so I'm cutting one lime into eight wedges.
Add those to your platter,
then dice up one large avocado.
And I'm gonna show youhow to peel an avocado.
Start by cutting it in halfthe long ways in the center.
Then use a knife to remove the pit,
and carefully take thatpit off of the knife
with a paper towel.
Cut each half into quartersand just peel off the skin.
It should come right offif you have a ripe avocado.
Slice up that avocado, and of course,
add it to your serving platter.
Also, you'll need one-fourthbunch of fresh cilantro.
Coarsely chop that up,
and we'll use that as agarnish for our tacos.
Now our favorite cheese for shrimp tacos
is Mexican Cotija cheese.
Grate that on the largeholes of a box grater,
and put it in a ramekin on your platter.
We use four ounces, orone cup, of Cotija cheese,
and I know that's generous,but it is so good.
Now I'm gonna show youa few different ways
that you can toast your tortillas.
I'm using small white corn tortillas
that are six inches in diameter.
You can toast them overthe flame of a gas stove
on medium low heat, turningwith tongs every 10 seconds,
or until the edges are lightly charred.
Just watch those closelybecause they can burn fast.
You can also toast them on adry griddle or a dry skillet.
All right.
Everything is ready tobuild the perfect taco.
But the very best part.
Okay, so we've got theshrimp and all the toppings,
but this is my favorite part.
Okay, you're gonna love this.
All right.
I'm excited.
This is the same sauce that weuse on our famous fish tacos,
and it works perfectlyfor these shrimp tacos.
So all you need isone-third cup of sour cream.
One-third cup of real mayo.
Ka-choo. And this stuff is so good
that we often just double the recipe
because these are some well-loved tacos.
All right.
And then one and a halftablespoons of fresh lime juice.
And use fresh 'cause that'llgive you the best flavor.
Let's give that a squeeze.
And this is our veryfavorite citrus squeezer.
I will link to this in the notes.
It's the only one that hasn'tbroken in a really long time.
And the lime juice makes this crema sauce
just so fresh and vibrant.
Okay, that's about one anda half tablespoons-ish.
The more the better.
And then three-fourthsteaspoon of garlic powder.
And three-fourths teaspoonof Sriracha hot sauce.
And you can add that to taste.
Add less if you like it more mild,
more if you like it spicy.
Just depends on if the kidsare eating it or not, right?
Okay, and then just whisk that together.
That's all there is to it.
It is so easy.
It is the best shrimp taco sauce.
Okay, and then you canjust serve it with a spoon
right over your tacos.
You can put it in a little Ziploc bag
and squirt it over your tacos,
but my favorite way isthis little squeeze bottle.
And I'll link to this.
It's so inexpensive but way fun.
And if you're smartand use the bowl to mix
with a pouring lip, youcould just pour right in,
but to contain our mess,we're gonna use a funnel.
Okay, here we go.
Lovely.
Oh yeah.
All right.
And you could make it ahead.
Really.
And now we're gonna buildthe perfect fish taco.
I'll show you how it's done.
Okay, so arrange yourtortillas on the platter.
Open them up a little bit.
And I know this is serving for four,
but when my husband and I get to these,
it's the two of us that kindof wolf down the entire batch.
Let's start with a little bit
of that purple crunchy cabbage.
That's really goodflavor and bulks these up
in a healthy way.
All right, and then alittle sprinkle of onion.
Again, just that freshness in the tacos.
Then we're going to add the shrimp.
And I like to do three shrimp per taco,
and that should giveyou about eight tacos.
This cannot happen fast enough.
I'm so hungry.
Boom boom boom.
Okay, and then avocado.
Lots of avocado.
Okay, and some fresh cilantro.
And again, a generous amount.
A squeeze of lime juice.
Yum.
And if you wanna makethis taco platter ahead,
squeeze some lime juice over the avocado
so that it doesn't brown.
And you can make this hoursin advance, which is awesome.
And, of course, lots of cheese.
I love this Cotija cheesebecause it has that mild,
lightly salty flavor thatis perfect for tacos.
We use the same cheese in our fish tacos.
And last but not least, thesauce, my favorite part.
I could just drink this.
I won't, but I want to.
Okay, here we go.
Drizzle this on.
Again, generously.
See how easy that squirt bottle makes it?
Love it, love it.
So fun.
Makes it feel more like dining out.
Now that is what I call shrimp tacos.
And we are ready for this taste test.
I cannot wait anylonger, so let's do this.
All right.
Get in my belly.
Yumbo sized.
Okay, here we go.
Mmm.
Mmm.
Mmm.
Oh, and look inside.
This is so delicious.
I love the crisp cabbage in there.
It just tastes so fresh.
And then the cilantro and red onion.
Oh, it makes this so light and yummy.
And the sauce just ties it all together.
Oh, I like to use a lot of sauce.
I'm not gonna lie.
It's really good.
And then also, just before serving,
add another squeeze of lime juice.
I have to eat these so fast,because I want them so bad.
And I'm gonna go and love these tacos.
Thanks so much for joining me,
and we'll see you in our next episode.
Mmm.
Mmm.
The BEST Shrimp Tacos! This easy shrimp taco recipe is ready in under 30 minutes and is super healthy and delicious! You will love the Shrimp Taco sauce. ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️ SHRIMP TACOS INGREDIENTS: ►1 lb medium or large shrimp ►1 garlic clove, pressed or minced ►1/2 tsp sea salt ►1/4 tsp black pepper ►1/4 tsp ground cumin ►1/4 tsp cayenne pepper ►1 Tbsp olive oil ►8-10 white corn tortillas (6” diameter) SHRIMP TACO TOPPINGS: ►2 cups shredded, or 1/2 small purple cabbage ►1 large avocado, diced ►1/2 red onion, diced ►4 oz (1 cup) Cotija Cheese, grated ►1/4 bunch cilantro, coarsely chopped ►1 lime cut into 8 wedges SHRIMP TACO SAUCE INGREDIENTS: ►1/3 cup sour cream ►1/3 cup mayonnaise ►1 1/2 Tbsp lime juice (from 1 medium lime) ►3/4 tsp garlic powder ►3/4 tsp Sriracha sauce, or to taste 🖨 PRINT RECIPE HERE: https://natashaskitchen.com/shrimp-tacos/ ⭐️TOOLS, USED IN THIS VIDEO (affiliate): ►Sauce Squeeze Bottle: https://amzn.to/2UCsRxY ►Boxed Grater: https://amzn.to/2WSReJ4 ►Whisk: https://amzn.to/3bKwibA ►Garlic Press: https://amzn.to/3dS6rR1 ►Multi - Scraper: https://amzn.to/2wXRHiN ►Cookware Set: https://amzn.to/39lqGD7 ►Magnetic Measuring Spoons: https://amzn.to/2UBN6fd Magnetic Measuring Cups: https://amzn.to/2UHdi8p ►Oven Mittens: https://amzn.to/2Z8HD0b ► Glass Mixing Bowls: https://amzn.to/2zdfloW ► Citrus Juicer: https://amzn.to/3dMN4ZD ►White Dutch Oven: https://amzn.to/3aFLSFk ►Santoku Knife: https://amzn.to/2R6V11X ►Large Nonstick Fry Pan: https://amzn.to/2R6V4Lb ALWAYS IN MY KITCHEN (affiliate): ►My Favorite Cutting Board: https://amzn.to/2Y4AmQC ►Hand Mixer: https://amzn.to/2xLQs36 ►Favorite Blender: https://amzn.to/2XZ52ms ►Food Processor: https://amzn.to/32nToAY ►Glass Bowls: https://amzn.to/2XIqvfo ►Kitchen Scale: https://amzn.to/2XG9l1X ►Glass Storage Containers: https://amzn.to/2xMhXcN ►Knife Block Set: https://amzn.to/30gLuuO ►Our Dinnerware Set: https://amzn.to/2Ob2TPm ►My White Apron: https://amzn.to/2ZVrChv FOLLOW ME: ►INSTAGRAM: https://www.instagram.com/NatashasKitchen ►FACEBOOK: https://www.facebook.com/NatashasKitchen ►PINTEREST: https://www.pinterest.com/NatashasKitchen CONNECT: ►WEBSITE: https://natashaskitchen.com ►ALL MY RECIPES: https://natashaskitchen.com/recipes/ 💌Fan Mail: Natasha's Kitchen PO Box 161 Meridian, ID 83680 USA #natashaskitchen #shrimp #tacos