In October we spent a week lounging on the beach of San Diego. Lounging and eating shrimp tacos. Since returning to the sunny metropolis of Rochester, we have craved that simple, tasty dish. This has more than fulfilled that craving. Enjoy
12 medium to large shrimp - peeled and de-veined (we used frozen)
1 clove of garlic, minced
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp salt
1/4 cayenne pepper (you can skip this if you don't want spicy shrimp - although it's not that spicy - if you really want spicy, double it)
1 Tbl olive oil
4 corn tortillas
oil for frying
shredded cabbage (or lettuce)
Cilantro Lime Sauce
2 Tbl chopped fresh cilantro
1/4 cup sour cream
1/4 tsp cumin
juice and zest from 1 lime
salt to taste
In a bowl big enough to put all of the shrimp in, add the oil, garlic, cumin, salt and cayenne pepper. Add the shrimp and toss to coat the shrimp and then put in the fridge for about 15 minutes. When they have soaked up enough flavor, cook on medium heat until cooked through - about 5 minutes. Turn off the heat and cover to keep warm.
Use enough oil to lightly coat the bottom of a small pan and heat over medium-high heat. Cook tortillas one at a time until soft - about 30 seconds a side.
Stir all of the ingredients for the cilantro lime sauce together in a bowl.
I chopped the shrimp up and used about 3 in each taco, but that is up to you. Add the shrimp, cabbage, tomatoes, avocado and cilantro-lime sauce and serve.