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Shrimp Tacos
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Shrimp Tacos

Serves 4
Shrimp Tacos
  • 2 tbsp sunflower or corn oil
  • 2 onions, chopped
  • 3 garlic cloves, crushed
  • 1 green pepper, cored, seeded, and diced
  • 1 tbsp paprika
  • 2 tsp mild chili powder
  • 1/2 tsp ground cumin
  • 4 tomatoes, peeled, seeded, and chopped
  • 1 lb (500 g) cooked peeled shrimp
  • 2 tbsp chopped fresh cilantro
  • salt and black pepper
  • 12 taco shells
  • 1 head of iceberg lettuce, shredded
  • sliced pickled chilies, large cooked peeled shrimp, and cilantro leaves to garnish

STEPS :

  1. Heat the oil in a large skillet, add the onions, and cook gently, stirring occasionally, for 3-5 minutes, until softened but not browned. Add the garlic and diced green pepper and cook, stirring occasionally, for 3 minutes or until the pepper is soft.
  2. Stir in the paprika, chili powder, and cumin and cook, stirring, for 1 minute. Add the tomatoes and cook for 3-5 minutes, until soft.
  3. Lower the heat and stir in the shrimp, chopped cilantro, and salt and pepper to taste.
  4. Meanwhile, heat the taco shells in a 350°F (ISO°C) oven for 3 minutes or according to package instructions.
  5. Spoon the shrimp mixture into the taco shells, top with the shredded lettuce, and garnish with chilies, shrimp, and cilantro. Serve immediately.
Shrimp Tacos

SEAFOOD TACOS

Substitute 1 diced snapper fillet and shellfish, such as mussels or thinly sliced rings of squid, for 10 oz (300 g) of the shrimp.