Updated: Jul 18
Who doesn't enjoy a light dish full of fresh flavor?
Cilantro is one of my favorite herbs to cook with and thanks to this year's long hot summer, I was able to enjoy the convenience of picking it right off my back patio whenever I wanted! While I was loving my batches of Cilantro Lime Shrimp concoction a la carte, topped on a hearty green salad, and even with some fresh grilled veggies, I decided it was time to create something a with some Mexican flair (my fave!) and try my hand at the ever popular street taco...enter this week's recipe: Cilantro Lime Shrimp Tacos!
Not only are they easy to whip up in a flash, they are also full of lean proteins, healthy fats, complex carbs and of course zesty fresh flavor!
Bonus - this recipe also includes my zesty Cilantro Lime Shrimp marinade - Ole!
Cilantro lime shrimp marinade
1 & 1/2 lbs. peeled and deveined jumbo shrimp
2 tsp. olive oil
1/4 tsp. chili peppers
1/4 tsp. ground cumin
4 - 5 garlic cloves, crushed
Juice of 1 lime, squeezed
4 Tbsp. fresh cilantro, chopped
Sea salt to taste (optional)
Shrimp Taco ingredients
1 & 1/2 lbs. cilantro lime shrimp (as prepared above)
12-16 Roma tomatoes, diced (or dice your favorite tomato!)
2 Tbsp. diced red onion
1/2 - 1 C shredded cabbage
1 avocado, cubed
1 15oz. can black beans, rinsed (no salt added)
4-6 corn or whole wheat, corn, or whole grain blend tortillas (optional)
1/2 C whole kernel corn, no salt added
1/2 C low fat shredded Mexican cheese blend or cotija Mexican cheese (optional)
1/3 C non fat sour cream
1/2 C fresh salsa
Begin preparing cilantro lime shrimp by heating a large skillet over medium-high heat.
Add 1 tsp. olive oil to pan and half the shrimp. Cook approximately 2 minutes before turning over to cook another minute (or until light pink throughout), once thoroughly cooked remove shrimp and set aside.
Add the remaining oil and uncooked shrimp to skillet to repeat the cooking process from step 2.
While second half of shrimp is cooking, prepare cilantro lime marinade by squeezing the juice of lime into a small bowl (I like to use a small glass dish with a lid to shake mixture well), the add garlic, chopped cilantro, chili pepper, ground cumin and sea salt to taste - shake to mix liquids well.
As the second half of shrimp is thoroughly cooked, add the first set aside batch of cooked shrimp back to skillet, reducing heat to medium-low.
Add cilantro lime marinade to skillet to warm, stirring shrimp mixture frequently for approximately 1-2minutes.
Remove shrimp and any additional juices from skillet, placing in a serving bowl.
Preheat oven to warm (or lowest temperature setting).
Place tortillas on a baking sheet, middle rack of the oven, for 2-4 minutes (I like a bit of crisp and leave mine closer to 4 minutes to allow the edges to brown just slightly).
Once tortillas are warmed, top each with beans, chopped lettuce and sprinkle with cabbage. Add cilantro lime shrimp, then add desired toppings - shredded Mexican cheese, cubed avocado, halved cherry tomatoes, sour cream and salsa - to taste. You can also opt to go grain free by opting to serve on a bed of dark leafy greens!
Eat and Enjoy!