Ingredients with Measurements:
- 1 lb. raw shrimp, peeled and deveined
- 1/4 cup olive oil
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 2 garlic cloves, minced
- 1/2 tsp. cumin
- 1/2 tsp. smoked paprika
- 1/4 tsp. red pepper flakes
- Salt and pepper, to taste
- 8 small corn tortillas
- 1 avocado, sliced
- 1/2 cup crumbled queso fresco
- Lime wedges, for serving
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine olive oil, cilantro, parsley, garlic, cumin, smoked paprika, red pepper flakes, salt, and pepper. Mix well.
2. Add shrimp to the bowl and toss to coat evenly.
3. Preheat grill or grill pan over medium-high heat.
4. Grill shrimp for 2-3 minutes per side, until cooked through and slightly charred.
5. Warm tortillas on the grill for 10-15 seconds per side.
6. Assemble tacos by placing 2-3 shrimp on each tortilla, topped with avocado slices and crumbled queso fresco.
7. Serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 6-8 minutes
Temperature:
Grill or grill pan over medium-high heat
Serving size:
4 servings (2 tacos per serving)
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 24g
Protein: 20g
Sodium: 400mg
Sugar: 1g
Fiber: 5g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or steak.
- Queso fresco can be substituted with feta cheese.
Variations:
- Add sliced red onion or diced tomatoes to the tacos for extra flavor and texture.
- Use flour tortillas instead of corn tortillas for a softer texture.
- Make a churri sauce by blending the marinade ingredients with 1/4 cup of olive oil and 1/4 cup of red wine vinegar. Serve on the side for dipping.
Tips and tricks:
- Make sure to preheat the grill or grill pan before cooking the shrimp to ensure even cooking.
- Don't overcook the shrimp or they will become tough and rubbery.
- Use fresh herbs for the best flavor.
Storage instructions:
Leftover shrimp can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat shrimp in a skillet over medium heat until warmed through.
Presentation ideas:
Arrange tacos on a platter and garnish with additional cilantro and lime wedges.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Mexican rice
- Black beans
- Grilled corn
Suggested side dishes:
- Chips and salsa
- Guacamole
- Ceviche
Troubleshooting advice:
- If the shrimp are sticking to the grill, brush the grill grates with oil before cooking.
- If the shrimp are not getting charred, increase the heat to high.
Food safety advice:
- Make sure to properly clean and devein the shrimp before cooking.
- Cook shrimp to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Churri sauce is a popular condiment in Argentina and Uruguay, typically served with grilled meats. This recipe puts a seafood twist on the classic sauce.
Flavor profiles:
Savory, smoky, and slightly spicy.
Serving suggestions:
Serve with a cold beer or a margarita for a refreshing and satisfying meal.
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Region: Mexican