Mexican

Spicy Shrimp Tacos

It’s Taco Tuesdayyyy! 🌮

It’s about time we gave shrimp tacos the credit they deserve! Prawns get so overlooked when it comes to tacos and it baffles me in all honesty. I made the chicken version previously to these, and my partner said they were the best tacos he’s ever eaten, so if that isn’t enough proof of how good these are, I don’t know what is!
My favourite type of taco is a gorgeous, stunning, dripping-in juices shrimp taco. I love a prawn’s tender but bouncy texture in a crunchy taco, so I wanted to share these with you first.
These aren’t your authentic Mexican tacos, so don’t come for me, but bloody hell, they are lovely! Traditional tacos don’t usually contain lettuce or cheese and things, but I love combining these ingredients with fresh spring onion. It goes so well and has that little added fresh crunchy zing, if you know what I mean. So grab an ice cold bottle of corona (or a cheeky margarita) and let’s goooo! 🍻

As an added bonus, they take virtually no time to make at all, so they are perfect for a cheeky midweek dinner that tastes insane!

Spicy Shrimp Tacos
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Spicy Shrimp Tacos

Recipe by Blonde Meats FoodCuisine: MexicanDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

5

minutes
Taco building time

2

minutes

Traditional tacos don’t usually contain lettuce or cheese etc. but I love combining these ingredients with fresh spring onion give it a try!

Ingredients

  • 6 taco shells/mini tortillas

  • 400g prawns

  • 1tbsp olive oil

  • 1tsp paprika

  • 1tsp oregano

  • 1tsp garlic pepper

  • 1/2tsp cumin

  • 1/2tsp rosemary

  • 1/2tsp onion salt

  • 1/4tsp black and red pepper

  • 1/4tsp ground coriander

  • shredded lettuce

  • 2 spring onions

  • 1 chilli

  • 1/2 a lime

  • Spicy taco sauce (see below)

Directions

  • Mix the oil, lime juice, 1tsp paprika, 1tsp oregano, 1tsp garlic pepper, 1/2tsp cumin, 1/2tsp rosemary, 1/2tsp onion salt, 1/4 black and red pepper and 1/4tsp ground coriander altogether into a bowl give it a quick mix.
  • Toss in the shrimp and mix until fully coated
  • Fry the prawns over a medium heat for about 5 minutes or until pink and cooked through
  • If you have taco wrap, fry them individually in a dry frying pan over a medium heat for about
    15-30seconds, then repeat (if you’re using shop-bought taco shells, heat as it says on the packet
  • Fill the taco with jalapeño sauce, shrimp, lettuce, spring onion and chilli and serve
    immediately.
  • Garnish with grated cheese and 1/4
    Lime and serve with chipotle chips, Beer/Margarita!

Notes

  • Additional: Garnish with grated cheese if desired and serve with a side of chipotle chips and a Beer or Margarita!

Oh! for the spicy taco sauce, click ‘here‘. Its super simple, whizzes up in seconds and lasts for weeks!

I scoured the internet for hours looking for a good spicy sauce, and they all use similar ingredients so I decided just to recreate my own and its so simple!

If you wanna see me making these in video form just click ‘here‘ and don’t forget to follow me on Instagram for daily(ish) food reels and stories!

♡

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