I traveled to San Diego a couple of years ago with the family and got a chance to taste some of the best Tex Mex food I ever had in my life. Of course there is a ton of seafood being served on the coast, but the best experience comes with the fusion of traditional seafood delicacies combined with a Mexican twist. Although fish tacos were my favorite (preferably from Rubio’s), the shrimp taco would come in a close second.
I put my twist on it by teaming the delicious pan seared shrimp with a cilantro lime slaw and a Cajun tartar sauce. If using these ingredients be sure to check the ingredients list so that you have everything you need. You can always go with a simple dressing of shredded cabbage with a squeeze of lime and small mixture of mayo and lime as a topping as well. Dig in on this one…you won’t regret it.
Makes: 6 tacos
Prep Time: 2 hours, 20 minutes (20 minutes active)
Cook Time: 10 minutes
Ingredients:
- 1 lb. of Jumbo Raw Shrimp (21-25 count- shelled and deveined)
- 1/4 cup Rice Flour
- 1 tbsp Cumin
- 1 tbsp Chili Powder
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Salt
- 2 tbsp Olive oil (divided)
- 1 lime (quartered)
- 1 bunch of cilantro
- 3 tbsp Butter
- 6 flour tortillas (taco size)
- Cilantro Lime Slaw
Cajun Tartar Sauce:
- 1 cup mayonnaise
- 1/2 cup minced dill pickle chips
- 1 tsp dill weed
- 2 teaspoons lemon juice
- 1 teaspoon onion powder
- 2 tbsp Old Bay Seasoning
Instructions:
For Cajun tartar sauce mix all ingredients and refrigerate until ready to use.
Mix all seasoning ingredients together in a small bowl and whisk. Add shrimp to seasoning bowl. mix well to coat shrimp.
Add olive oil to a large saucepan over medium high heat. Add half of the shrimp and sear the shrimp until opaque with a slight char on them. Repeat with the remaining batch of shrimp.
To build your tacos add a 1/2 tbsp of butter to a small pan on medium low heat. Add one tortilla at a time for 1-2 minutes, flipping half way to get a nice toast on each side. Continue the same process with the remaining tortillas.
Add 4-5 shrimp to each taco. Squeeze lime juice on each shell and top with slaw, cilantro. and cajun tartar sauce.