Shrimp Soft Tacos
FPI from High Liner Foods’ White Shrimp offers a sweeter, more delicate texture than the also delectable counterpart: Black Tiger Shrimp.
Ingredients
1 lb. FPI® White Shrimp, raw, peeled & deveined, tail-off
1 tbsp. chipotle pepper in adobo sauce, chopped
1 tsp. ground cumin
1 tsp. chili powder
1 clove garlic, minced
salt and pepper to taste
grated zest and juice of 1 lime
2 tbsp. olive oil
12 small corn or flour tortillas
1 avocado, sliced
1⁄2 cup sour cream
1⁄2 cup Pico de Gallo or green salsa (recipe following)
2 tbsp. fresh cilantro, chopped
lime wedges
PICO DE GALLO:
1 large tomato, diced
1 sweet onion, diced
1⁄2 jalapeño pepper, seeded and diced
1⁄2 clove garlic, minced
1 tbsp. fresh cilantro, chopped
salt and pepper to taste
Steps
• In a large bowl, combine chipotle pepper, cumin, chilipowder, garlic, salt and pepper to taste and lime zest and juice. Add Shrimp and toss.
• Cover and refrigerate for a minimum of 30 minutes or up to two hours.
• In a large skillet, heat oil over medium heat. Add Shrimp mixture and sauté for 8 minutes or until shrimp are cooked. Remove to a serving bowl.
• For the Pico de Gallo: In a medium bowl, combine tomato, onion, jalapeño pepper, garlic, coriander and salt and pepper, to taste.
• Cover and refrigerate for a minimum of 30 minutes to or up to two hours.
• Arrange the tortillas, avocado, sour cream, Pico de Gallo, cilantro and lime wedges for serving. Prepare tacos and serve.