Shrimp Tacos
These tacos are credited with originating from the Baja California region of Mexico. Dress these tacos with a bit of lettuce, pico de gallo and crema for that fresh Baja feel.
Ingredients
- 1/2 Pound Large Shrimp
- 3 Limes
- 1 TBSP Tucker’s Classic Barbecue Rub
- 1 TBSP Freshly Chopped Cilantro
- 3-4 Green Onion Whites
- 2 TBSP Olive Oil
- 1/4 Cup Sour Cream
- Corn Tortillas
- 1 Small Roma Tomato
- 1/4 Medium Onion
- Lettuce for Garnish
Pickled Radish Slaw
- 3-4 Radishes
- 1 Carrot
- 3-4 Green Onion Greens
- 3-4 Whole Cilantro Leaves
- 1 tsp Olive oil
- 1 TBSP Vinegar
Instructions
- Peel & remove tail from shrimp. Rinse & place in a medium mixing bowl.
- Add juice of two limes, Tucker’s Classic Rub, cilantro, green onion whites, and olive oil. Use your hands to mix and coat shrimp evenly. (Wash your hands)
- Refrigerate shrimp for at least 15 minutes but no more than an hour to marinate.
- Whisk 1/4 cup sour cream and 1/4 cup water until smooth set aside.
- After shrimp has marinated, heat a drizzle of olive oil over medium.
- Cook shrimp 2 minutes. Turn shrimp after a minute to for even cooking.
- In a separate skillet over medium heat add one tortilla at a time. Cook until tortilla is pliable and beginning to darken in spots.
Pico De Gallo Instructions
- Small dice 1 small roma tomato. I like to remove the core and seeds completely. Small dice 1/4 medium onion. Add freshly chopped cilantro, juice of one lime, and 1/2 tsp Tucker’s Jalapeño Salt. Mix to combine.
Assembly Instructions
- Add cooked shrimp to tortilla, top with lettuce, pico de gallo, cilantro and sour cream.
- Enjoy!
Pickled Radish Slaw Instructions
- Thinly slice radish into coins. Julienne Carrot. Place in a small mixing bowl. Add 1 TBSP White or Red Wine vinegar
- Allow to rest in refrigerator for 30 minutes.
- Julienne Green Onion Greens. Pluck a few cilantro leaves.
- Stack radishes, then carrots on plate, add green onion and garnish with a cilantro leaf.
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