Taco night is a regular event in our house and these shrimp tacos are perfect for changing up our typical beef or chicken game. I was inspired to create this recipe after reading the dystopian novel After the Flood (my review).
A Word About the Ingredients
Shrimp: Fresh shrimp is always preferred, but the quality of reasonably-priced fresh shrimp where I live is lacking (mostly because of location). So, I have found a great frozen shrimp option that I get at Costco. As an aside, frozen shrimp are my absolute favorite main dish for a quick meal. They are easy to have on hand, thaw in minutes, are super versatile and everyone in my family loves them.
Cheese: Queso fresco is a mild white cheese that adds a little creaminess but does not take away from the shrimp flavor. You can really add whatever cheese you like here, but my recommendation would be to stick to a milder white cheese like mozzarella.
Tortillas: I am a huge fan of the corn and flour mixed tortillas when it comes to shrimp or fish tacos. You can skip the step of heating them with oil in a skillet (below) but if you have time, it adds such a great extra layer of flavor.
- 1 to 1.5 lbs jumbo shrimp
- 2 cloves fresh garlic, minced
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 8 corn and flour mix tortillas
- 1-2 teaspoons vegetable oil (for heating tortillas)
- queso fresco
- salt to taste
- 1 avocado, peeled and pit removed
- 1/4 cup plain greek yogurt
- 1 tablespoon fresh lime juice
- 1/4 teaspoon garlic salt
Start by tossing the thawed shrimp with chili powder and salt. Heat a medium nonstick skillet on medium-high and add the olive oil and butter. Saute the shrimp for about 5-8 minutes or until cooked through and fully pink. Remove from the heat and stir in the cilantro. Set aside.
For aioli: Combine all ingredients in a blender or food processor and blend for about 30 seconds or until fully combined and creamy.
Heat each tortilla over a skillet heated to high heat with a teaspoon of vegetable oil. Lay the tortilla flat on the skillet for a few seconds and flip. Repeat with all tortillas.
Assemble tacos on a platter with shrimp, cheese, aioli and lime wedges. A sprinkling of fresh cilantro is always nice!