by Lisa

This was another night that got sort of busy, so I forgot to take a picture of dinner, or prep, but the dish was so good I’m going to share anyway and next time I make these, I’ll make sure to document.

We had a birthday to celebrate, and we went the taco bar route with fish tacos and shrimp tacos. The fish tacos are a staple here, but the shrimp were new. I was inspired by the ones we eat at our favorite local joint, and they were incredibly simple and fast and delicious: tender shrimp  marinated in citrus and cumin, then sauteed with onion and green pepper, loaded into a flour tortilla with your choice of salsa, baja cream, and shredded cabbage. It’s going to be a new staple around here.

If you make fish or shrimp tacos, we’d love to hear your variations!

Shrimp Tacos

  • 1 lb shrimp, peeled, tails removed, deveined
  • 1 cup fresh orange juice (or from a carton)
  • juice from 1 lime
  • 1 tsp salt
  • 1 tsp cumin
  • 1 green pepper, chopped into 1-inch squares
  • 1 medium onion, sliced in half, then sliced thinly cross-wise
  1. Marinate shrimp at least 30 minutes in orange and lime juices, salt, and cumin
  2. Sautee onion and green pepper until tender crisp
  3. Add shrimp and cook until pink.
  4. Serve warm on flour tortillas, with shredded cabbage and cream sauce (1/2 mayo, 1/2 sour cream or plain yogurt, lime juice, and cumin or cayenne if desired)