Shrimp Tacos

  • Servings: 8-10
  • Difficulty: easy
  • Print

Credit: Siam Rimmer



  • 18 Medium Clean, Peeled and Devein Shrimp
  • Pinch of Salt
  • Pinch of Pepper
  • 2 Tbsp. Virgin Olive Oil
  • 1 Glove of Minced Garlic
  • 1 Diced Jalapeño
  • 6 Corn Tortillas
  • ½ Cup of Canola Oil


  • 1 Avocado Diced
  • 1 Medium Tomato Diced
  • ½ Red Onion Diced
  • ½ Cup of Clean Cilantro
  • 1 Lemon Juiced
  • Fresco Cheese or Monterey Jack Cheese Grated


  1. Rinse Shrimp and season with Salt and Pepper. In a large frying pan add the oil, garlic and jalapeno.  When the flavors start to smell from the garlic and jalapeño add the shrimp and cool until pink.  Do not overcook.  Remove them from the pan and set aside on a place.
  2. Add ½ Cup of Canola Oil to pan to cook the Corn Tortillas.  When Oil is hot add a tortilla to the pan and fold in half once it starts to float. Cook each side about 2 Minutes. Remove and place on paper towel to cool.
  3. In a bowl add all the diced Avocado, Tomato, Red Onion, Cilantro, and squeeze a lemon and toss to coat.
  4. To Serve take a Cooked Folded Tortilla add 3 cooked shrimp, add the Dressing mixture and top with some cheese and serve.

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