Zesty Shrimp Tacos
A flavorful and quick marinade is all fresh shrimp need to shine in a simply dressed seafood taco. The recipe is adapted from “Tacos, Tortas and Tamales” by Roberto Santibañez (Houghton Mifflin Harcourt, 2012).
Makes about 12 tacos
1 1⁄2 pounds 40/50 shrimp, peeled and deveined
2 cloves garlic, finely shopped
Juice of 1⁄2 lime
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
1⁄2 teaspoon salt
3 tablespoons olive oil (divided)
For serving:
2 cups shredded green cabbage
1⁄2 onion, diced
Zippy avocado salsa (see recipe)
Hot sauce (optional)
12 corn tortillas, warmed
Prep time: 10 minutes. Cook time: 5 minutes. Total time: 15 minutes.
In a large bowl, combine shrimp, garlic, lime juice, Worcestershire, oregano, salt and 1 tablespoon olive oil. Toss well.
Add remaining 2 tablespoons olive oil to a large skillet over medium-high heat. Cook shrimp, cooking in several batches if needed to avoid crowding, until bright pink and slightly browned on each side, about a minute per side. Serve hot on warmed tortillas topped with cabbage, onion and avocado sauce.
Per serving (2 tacos, without avocado sauce): 294 calories, 25g carbohydrate, 27g protein, 9.5g fat (1.5g saturated), 463mg sodium, 4g fiber.