Shrimp Tacos





My comfort food isn’t fried chicken or ice cream or meat & potatoes; it’s instead spicy things inserted in a taco shell. There are countless permutations, and I’ll admit I probably love them all. Here is just one more to add to the list used with the shrimp from our summer catch and our numerous ripe limes. But feel free to add anything else you deem fit to wrap in a soft shell.


1 lb shrimp, peeled
1 bunch green onions, chopped
1 green pepper, chopped
1 onion, chopped
1 bunch cilantro, chopped
1 lime, cut into wedges
1 T chili powder
1 t cumin
Olive oil
Dash of crushed red peppers
Avocado, cut into slices
1 package tortilla shells
Cheddar cheese


Chop your veggies, and peel your shrimp. Once finished, add the oil to a saute pan that has been heated to medium heat. Add all the spices to the hot oil, and stir for one minute. Add the vegetables, and cook for 5 minutes, or until they’re cooked. (While the veggies are cooking, heat up the tortillas.) Add the shrimp, and cook only for 3-4 minutes, or until pink throughout.

Serve on the tortilla with cheese, sliced avocado, cilantro, pickled peppers if you’d like, hot sauce, and the juice of a lime wedge.


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