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!
- 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
- Marinate shrimp at least 30 minutes in orange and lime juices, salt, and cumin
- Sautee onion and green pepper until tender crisp
- Add shrimp and cook until pink.
- 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)