Set aside.
Bacon and Shrimp Tacos: In a large skillet cook
To Make The Easy Mango Shrimp Tacos:
Toss the shrimp in a large
Cut shrimp into bite sized pieces.
In a bowl toss together shrimp, avocado, red onion, salsa and cilantro.
Drizzle the lime juice over the mixture and toss well.
For more kick add a dash of Tabasco.
Chill.
Place on warm tortillas.
Serve with lime wedges, additional salsa and cilantro.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
uice. Keep salsa warm.
Tacos: Stack tortillas and warp in
Cut each shrimp into two or three pieces,
Easy - drain shrimp, add to a bowl and add in soft cream cheese. Chop green onion and add along with 4 to 5 good size tablespoons of mayo. Stir all together and serve! This recipe is easy to throw together and is very forgiving -- doesn't matter if the green onions are chopped well or how big the tablespoons of mayo are. It tastes good no matter what!
Chances are there won't be leftovers but if there are it lasts in the fridge for days -- make it over night and then let come to room temperature for the best flavor.
bowl. Set aside.
Tacos: Coat a large nonstick skillet
bowl, stir together the shrimp, oil, lime zest, 1/4
Heat oven to 500. Line baking sheet w aluminum foil.
Combine all spice mix ingredients in a plastic bag. Dip shrimp in butter then in spice mix. Place onto prepared baking dish. Baked 5-6 min or until bubbly.
Combine all sauce ingredients in bowl. To assemble stack 2 warmed tortilla onto each individual serving plate. Top with 1/8 baked shrimp and 1/4 c coleslaw mix. Drizzle with sauce.
Combine onion, carrots, and cilantro in a bowl.
Mix chili powder, cumin, and cayenne pepper together in a small bowl. Coat shrimp in the mixture.
Heat olive oil in a small skillet over medium heat. Add shrimp; cook for 2 minutes. Turn and cook until pink, about 2 minutes more.
Wrap tortillas in damp paper towels; microwave until warm, 15 to 30 seconds.
Divide shrimp between tortillas. Top with cabbage, onion mixture, and dressing.
edium high heat. Pat the shrimp dry with paper towels and
To cook the shrimp: In a medium bowl whisk
edium bowl; set aside. Cut shrimp into 1/2-inch pieces
Shrimp:
In a shallow baking dish or bowl whisk together the cornstarch, salt and pepper. Toss shrimp to thoroughly coat.
In a heavy bottomed pot heat oil to 350 degrees.
Working in batches fry the shrimp until golden brown about 1-2 minutes. Remove to a paper towel lined plate.
Toss the shrimp in half of the sauce.
Build tacos with shrimp, cabbage, cilantro and squeeze of lime juice. Drizzle remaining firecracker sauce on top.
Firecracker sauce:
Whisk all ingredients together. Season with salt and pepper to taste.
cook 1 more minute. Add shrimp and 1 tablespoon oregano; cook
Salsa:
Combine all ingredients in bowl, cover and chill.
tacos:
Place a large nonstick pan coated with spray over med-high heat till hot. Add pepper, onion and garlic saute 2 minutes. Add shrimp, tomato, cumin and chili powder, saute 3 minutes till shrimp are done. Stir in cilantro.Spoon 1/4 cup shrimp mixture over 1/2 tortilla, and top with about 3 tbsp cheese and 2 tbsp salsa; fold over.
in foil.
dry the shrimp, toss in the cumin, paprika
ip-top plastic bag. Add shrimp to bag; seal and shake
f the marinade and the shrimp. In second medium-size bowl