Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1 tbsp. olive oil
- 1 tsp. smoked paprika
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. cumin
- 1/4 tsp. cayenne pepper
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded purple cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. In a large skillet, heat olive oil over medium-high heat.
2. Add shrimp to the skillet and season with smoked paprika, chili powder, garlic powder, cumin, cayenne pepper, salt, and pepper.
3. Cook shrimp for 2-3 minutes per side or until they turn pink and are cooked through.
4. Warm tortillas in a separate skillet or in the microwave.
5. Assemble tacos by placing shrimp on each tortilla, followed by shredded cabbage, diced tomatoes, cilantro, and red onion.
6. Squeeze lime wedges over the tacos before serving.
Time:
Preparation time: 10 minutes
Cooking time: 6 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 235
Fat: 7g
Carbohydrates: 25g
Protein: 20g
Sodium: 320mg
Sugar: 2g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Purple cabbage can be substituted with green cabbage or lettuce.
- Tomatoes can be substituted with salsa or pico de gallo.
- Red onion can be substituted with white onion or scallions.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Use flour tortillas instead of corn tortillas.
- Top tacos with sour cream or Greek yogurt.
- Add hot sauce or jalapenos for extra heat.
Tips and tricks:
- Make sure to devein the shrimp before cooking.
- Don't overcook the shrimp, or they will become tough and rubbery.
- Warm tortillas before assembling the tacos for a better texture.
Storage instructions:
Leftover shrimp can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat shrimp in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve tacos on a platter with lime wedges and a side of salsa or guacamole.
Garnishes:
Garnish tacos with additional cilantro or sliced jalapenos.
Pairings:
Pair tacos with a side of black beans and rice or a Mexican-style salad.
Suggested side dishes:
- Black beans and rice
- Mexican-style salad
- Grilled corn on the cob
- Chips and salsa
Troubleshooting advice:
- If the shrimp are sticking to the pan, add more oil or use a non-stick skillet.
- If the shrimp are overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure to cook shrimp to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftover shrimp in the refrigerator within 2 hours of cooking.
Food history:
Tacos are a traditional Mexican dish that originated in the 18th century. They are typically made with a corn or flour tortilla and filled with meat, vegetables, and toppings.
Flavor profiles:
These spicy shrimp tacos have a smoky and slightly spicy flavor from the paprika, chili powder, and cayenne pepper. The cabbage and tomatoes add a fresh and crunchy texture, while the cilantro and lime add a bright and zesty flavor.
Serving suggestions:
Serve tacos with a cold beer or a margarita for a refreshing and festive meal.
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Region: Mexican