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Super Easy Spicy Shrimp Tacos {Cook}

 

I really love cooking, but there are days that are so crazy, and I’m THAT tired, that I just literally.can’t.even think about getting into something complex.  Or even something that requires the use of a measuring cup.  These shrimp tacos are perfect for that particular type of night.  You either have the ingredients (or you can grabthemrealquick at the grocery store on your way home from work), there’s minimal chopping and even less measuring, and the recipe’s easily adjustable…feeding more people, just bump up the quantities and double those shakes (you’ll see what I mean in a sec) and you’re good to go.

What you’ll need:

1-1.5 lbs shrimp, fresh or frozen*

1 handful red cabbage (get the kind from the store that’s in the bag and already shredded)

1 ripe avocado, cubed (or guac, from the store or recipe HERE)

1 cup pico de gallo (buy it pre-made at the grocery store, or recipe HERE)

1-2 limes

2 pinches fresh cilantro, chopped (optional)

Sour cream (optional)

1 cup cheddar or Mexican blend cheese (optional)

Texas Pete’s hot sauce (optional, but much better with!)

Mexican spice (chili powder, garlic powder, onion powder, crushed red pepper, dried oregano, cumin, kosher salt)

4 corn tortillas

*If using frozen shrimp, thaw first by submerging the shrimp – in a colander – in cold water for 10 minutes; lift out the colander, drain, and replace cold water; re-submerge for another 10-20 minutes, until completely defrosted and still cold.

How-To:

Heat about 2 tablespoons of olive oil in a large frying pan on medium-high heat.  Add shrimp, and sautee for about 30 seconds before adding the Mexican spice blend, in this order:  3 shakes* chili powder, 1 shake garlic powder/onion powder/dried oregano/crushed red pepper, 2 shakes cumin, 2 kosher salt pinches. Cook for another minute or so, stirring frequently.  Shrimp is done when it’s opaque and the mix is fragrant.  Remove from heat, and set aside.  Warm up the tortillas (I rub wet hands on both sides and then microwave them for 10 seconds….is that gross? Because it works really well…).  Put 2 tortillas on 2 plates (or on 1 plate…no judgement), add shrimp, then top with all those good fixins.  Finish up with a lime squeeze and a few dashes of hot sauce.  Add in your couch, some bad reality TV (or Better Call Saul), a drink, and you’re all set.  Enjoy!

*shake, meaning a ‘shake’ from the spice container…because ain’t nobody got time to get out those little measuring spoons.  

Krista Brackin Photography



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