taco tuesday

 Fish tacos are always a hit, especially when made with some fresh Carolina shrimp. 

Shrimp Tacos with Lime Crema

 

  • 1 cup creme fraiche (can substitute sour cream or whole fat greek yogurt)

  • zest and juice of one large lime

  • 1 tablespoon chili powder

  • 1 teaspoon cumin

  • 1 teaspoon kosher salt

  • 1 tablespoon minced garlic

  • 2 tablespoons masa flour (can substitute regular white flour)

  • 2 1/2 tablespoons olive oil

  • 1 pound medium shrimp, peeled and deveined

  • 10 small flour or corn tortillas

  • cilantro sprigs

  • 1 avocado, sliced

  • 1 cup finely shredded red cabbage

  • Cholula (or other favorite hot sauce)

For the Lime Crema, mix the creme fraiche, lime zest and lime juice together in a medium sized bowl.  Add a pinch of salt.

In a large bowl, combine the spices, salt, flour and 1 tablespoon of the olive oil.  Add the shrimp and mix thoroughly. Heat a cast iron or non-stick skillet over medium-high heat and add the remaining olive oil. Add the shrimp and cook, until pink and curled slightly, about 2-3 minutes per side.  Remove from heat.

Wipe the pan clean and warm the tortillas over medium heat, just a few seconds per side.  Spread a generous dollop of the creme on each tortilla, then add 3 to 4 shrimp. Add cabbage, avocado, cilantro and hot sauce if desired. 

Optional sauce:  This is not classy, but if you have ranch dressing and Sriracha- mix equal parts and you have one of my favorite spicy/creamy sauces.  Great to add instead of/in addition to the creme.

 

Dinner, Recipes, LunchDena RegerComment