Recipe: “After the Flood” Shrimp Tacos

Shrimp Tacos Recipe inspired by the book After the Flood by Kassandra Montag


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.

Shrimp Tacos:

  • 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

Avocado Aioli:

  • 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!

Serves: 4 (2 tacos/person)

2 thoughts on “Recipe: “After the Flood” Shrimp Tacos

  1. I’m with you on always having frozen shrimp around! Fresh is hard to get where I live, too, so I always have a bag in the freezer for when I need a quick dinner. I love that I can defrost them in 10 minutes and get right to cooking!

    These shrimp tacos look tasty! I love the idea of an avocado aioli. I’m going to try making that the next time I serve me up some tacos. 🙂

    1. Yay, let me know how it is if you try it!! I made shrimp creole for the fam night before last. It is my fave quick dinner that I don’t have to think ahead for!

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