Irresistible gulf shrimp tacos with queso fresco and crunchy cabbage is an easy dinner. Homemade charred tomatillo salsa is the perfect topping!
Ingredients
For the tacos:
- 1 pound medium shrimp, peeled, tail removed, deveined
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon canola oil
- 1 tablespoon canola oil
- 3 cloves garlic
- 1 lime, zested and juiced
- 1/4 cup chopped cilantro
For assembly and topping(s) (optional)
- flour tortillas
- cilantro leaves
- charred salsa verde
- crumbled queso fresco
- lime wedges
- sliced avocado
- thinly sliced cabbage
- thinly sliced jalapeño – or pickled jalapeño
- thinly sliced red onion
- tomato salsa
- sour cream
Directions
- Place peeled and de-veined shrimp in a bowl. Sprinkle with salt, pepper, cumin and 1 teaspoon oil. Mix thoroughly and set aside.
- Place a pan over medium high heat. Add 1 tablespoon of oil and let it heat until it’s slick, but not quite smoking.
- Add shrimp to the pan in a single layer and cook until just slightly turning pink, 1-2 minutes. Use a pair of tongs to flip them in the pan and continue cooking an additional minute.
- Add the garlic, lime zest and lime juice. Cook and stir for an additional minute. Remove from heat and stir in the cilantro.
- To assemble: place 4-5 shrimp in a warm tortilla, top with additional cilantro, charred salsa verde and crumbled queso fresco. Add other accompaniments if desired. Finish with a squeeze of lime
