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  • (funky music)

  • - Well, that was easy.

  • Hey, everybody.

  • It's Natasha of NatashasKitchen.com,

  • and today I'm gonna show you how to make

  • your next go-to shrimp tacos.

  • Everything about this is good,

  • and you are gonna love the shrimp taco sauce,

  • so let's get started.

  • (tapping)

  • (chimes)

  • You'll need one pound of medium or large raw shrimp.

  • These have been peeled, de-veined,

  • and patted dry with paper towels.

  • Season that with half a teaspoon of salt,

  • a quarter teaspoon of black pepper,

  • and a quarter teaspoon of ground cumin.

  • Then press in one garlic clove.

  • Stir that together to combine.

  • Then place a large skillet over medium-high heat,

  • and add one tablespoon of olive oil.

  • Once the oil is hot,

  • add the shrimp in a single layer

  • and saute for about two minutes per side

  • or just until the shrimp is cooked through.

  • You'll know the shrimp are done

  • when you see some pink and red accents on the outsides,

  • and they're opaque and white on the inside.

  • Because shrimp can easily be overcooked,

  • as soon as they're cooked through,

  • transfer them to a separate plate.

  • Set those aside to cool down slightly

  • while you prep the rest of the taco ingredients.

  • This recipe makes about eight to 10 shrimp tacos,

  • so you'll need approximately two cups

  • of thinly shredded purple cabbage.

  • And you'll love the crunch, color, and flavor

  • the purple cabbage adds to these tacos.

  • Also, finely dice half of a red onion.

  • I love using red onion for this

  • because it's sweet and not overpowering,

  • while still adding that great onion flavor.

  • It's fun to serve shrimp tacos off of a platter,

  • because everyone can build their own.

  • So I'm adding the ingredients onto the same platter

  • as the shrimp.

  • I love squeezing some fresh lime juice

  • onto my tacos at the end,

  • so I'm cutting one lime into eight wedges.

  • Add those to your platter,

  • then dice up one large avocado.

  • And I'm gonna show you how to peel an avocado.

  • Start by cutting it in half the long ways in the center.

  • Then use a knife to remove the pit,

  • and carefully take that pit off of the knife

  • with a paper towel.

  • Cut each half into quarters and just peel off the skin.

  • It should come right off if you have a ripe avocado.

  • Slice up that avocado, and of course,

  • add it to your serving platter.

  • Also, you'll need one-fourth bunch of fresh cilantro.

  • Coarsely chop that up,

  • and we'll use that as a garnish for our tacos.

  • Now our favorite cheese for shrimp tacos

  • is Mexican Cotija cheese.

  • Grate that on the large holes of a box grater,

  • and put it in a ramekin on your platter.

  • We use four ounces, or one cup, of Cotija cheese,

  • and I know that's generous, but it is so good.

  • Now I'm gonna show you a few different ways

  • that you can toast your tortillas.

  • I'm using small white corn tortillas

  • that are six inches in diameter.

  • You can toast them over the flame of a gas stove

  • on medium low heat, turning with tongs every 10 seconds,

  • or until the edges are lightly charred.

  • Just watch those closely because they can burn fast.

  • You can also toast them on a dry griddle or a dry skillet.

  • All right.

  • Everything is ready to build the perfect taco.

  • But the very best part.

  • Okay, so we've got the shrimp and all the toppings,

  • but this is my favorite part.

  • Okay, you're gonna love this.

  • All right.

  • I'm excited.

  • This is the same sauce that we use on our famous fish tacos,

  • and it works perfectly for these shrimp tacos.

  • So all you need is one-third cup of sour cream.

  • One-third cup of real mayo.

  • Ka-choo. And this stuff is so good

  • that we often just double the recipe

  • because these are some well-loved tacos.

  • All right.

  • And then one and a half tablespoons of fresh lime juice.

  • And use fresh 'cause that'll give you the best flavor.

  • Let's give that a squeeze.

  • And this is our very favorite citrus squeezer.

  • I will link to this in the notes.

  • It's the only one that hasn't broken in a really long time.

  • And the lime juice makes this crema sauce

  • just so fresh and vibrant.

  • Okay, that's about one and a half tablespoons-ish.

  • The more the better.

  • And then three-fourths teaspoon of garlic powder.

  • And three-fourths teaspoon of Sriracha hot sauce.

  • And you can add that to taste.

  • Add less if you like it more mild,

  • more if you like it spicy.

  • Just depends on if the kids are eating it or not, right?

  • Okay, and then just whisk that together.

  • That's all there is to it.

  • It is so easy.

  • It is the best shrimp taco sauce.

  • Okay, and then you can just serve it with a spoon

  • right over your tacos.

  • You can put it in a little Ziploc bag

  • and squirt it over your tacos,

  • but my favorite way is this little squeeze bottle.

  • And I'll link to this.

  • It's so inexpensive but way fun.

  • And if you're smart and use the bowl to mix

  • with a pouring lip, you could just pour right in,

  • but to contain our mess, we're gonna use a funnel.

  • Okay, here we go.

  • Lovely.

  • Oh yeah.

  • All right.

  • And you could make it ahead.

  • Really.

  • And now we're gonna build the perfect fish taco.

  • I'll show you how it's done.

  • Okay, so arrange your tortillas on the platter.

  • Open them up a little bit.

  • And I know this is serving for four,

  • but when my husband and I get to these,

  • it's the two of us that kind of wolf down the entire batch.

  • Let's start with a little bit

  • of that purple crunchy cabbage.

  • That's really good flavor and bulks these up

  • in a healthy way.

  • All right, and then a little sprinkle of onion.

  • Again, just that freshness in the tacos.

  • Then we're going to add the shrimp.

  • And I like to do three shrimp per taco,

  • and that should give you about eight tacos.

  • This cannot happen fast enough.

  • I'm so hungry.

  • Boom boom boom.

  • Okay, and then avocado.

  • Lots of avocado.

  • Okay, and some fresh cilantro.

  • And again, a generous amount.

  • A squeeze of lime juice.

  • Yum.

  • And if you wanna make this taco platter ahead,

  • squeeze some lime juice over the avocado

  • so that it doesn't brown.

  • And you can make this hours in advance, which is awesome.

  • And, of course, lots of cheese.

  • I love this Cotija cheese because it has that mild,

  • lightly salty flavor that is perfect for tacos.

  • We use the same cheese in our fish tacos.

  • And last but not least, the sauce, my favorite part.

  • I could just drink this.

  • I won't, but I want to.

  • Okay, here we go.

  • Drizzle this on.

  • Again, generously.

  • See how easy that squirt bottle makes it?

  • Love it, love it.

  • So fun.

  • Makes it feel more like dining out.

  • Now that is what I call shrimp tacos.

  • And we are ready for this taste test.

  • I cannot wait any longer, so let's do this.

  • All right.

  • Get in my belly.

  • Yumbo sized.

  • Okay, here we go.

  • Mmm.

  • Mmm.

  • Mmm.

  • Oh, and look inside.

  • This is so delicious.

  • I love the crisp cabbage in there.

  • It just tastes so fresh.

  • And then the cilantro and red onion.

  • Oh, it makes this so light and yummy.

  • And the sauce just ties it all together.

  • Oh, I like to use a lot of sauce.

  • I'm not gonna lie.

  • It's really good.

  • And then also, just before serving,

  • add another squeeze of lime juice.

  • I have to eat these so fast, because I want them so bad.

  • And I'm gonna go and love these tacos.

  • Thanks so much for joining me,

  • and we'll see you in our next episode.

  • Mmm.

  • Mmm.

(funky music)

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B2 shrimp platter avocado lime juice taco lime

Easy SHRIMP TACOS with Best Shrimp Taco Sauce

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    林宜悉 posted on 2020/04/04
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