Ingredients

The following ingredients have 4 Servings
  • 1 pound medium shrimp (peeled, tail removed, deveined)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • pinch cayenne pepper
  • 1 teaspoon + 1 tablespoon canola or olive oil
  • 3 cloves garlic
  • 1 lime (zested and juiced)
  • 1/4 cup cilantro (chopped)
  • 8 flour tortillas (warm)
  • 1/2 cup cilantro
  • 1 cup charred salsa verde (recipe on this site)
  • 1 cup queso fresco (crumbled)
  • 1 lime (cut into wedges)
  • 1 avocado (sliced)
  • 1/4 cabbage (thinly sliced)
  • 1 jalapeño (thinly sliced)
  • pickled red onions
  • pico de gallo
  • 1/2 cup sour cream

Instruction

  • Place peeled and deveined shrimp in a bowl. Coat with 1 teaspoon oil. Sprinkle with salt, pepper, cumin, paprika and cayenne. Mix thoroughly and set aside.
  • Place a pan over medium high heat. Add 1 tablespoon of oil and let it heat until it's slick, but not quite smoking. Add shrimp to the pan in a single layer and cook until just slightly turning pink, 1-2 minutes. Use a pair of tongs to flip them in the pan and continue cooking an additional minute. Add the garlic, lime zest and lime juice. Cook and stir for an additional minute. Remove from heat and stir in the cilantro.
  • To assemble: place 4-5 shrimp in a warm tortilla, top with additional cilantro, charred salsa verde and crumbled queso fresco. Add other accompaniments if desired. Finish with a squeeze of lime