I love shrimp tacos. And this concoction I’ve come up with makes it so easy to enjoy them for lunch.
I buy a bag of the frozen, cooked greenwise shrimp from Publix to keep on hand. I take out 8 shrimp and add them to a small colander and run cool water over them for five minutes to defrost them.
While those are defrosting, I set up my taco supplies. It varies every time, but I tend to lean to a mix of some of the following, depending on what I have on hand that week: sliced red cabbage, sliced lettuce, chopped green onions, sliced olives, shredded sharp cheddar, fresh cilantro, crumbled goat cheese, guacamole, and light sour cream. Sometimes I’ll add some black beans if I have some leftover from dinner.
I get out a small sauce pan and add a teaspoon of olive oil, and add the defrosted shrimp. Since they are already cooked, at this point could simply be added to a salad. But I like them warm in my tacos. So I add them to the saucepan along with a little salt and pepper and a dash or two of cumin, and some diced onion. I cook it on medium until the shrimp starts to looked cooked with a little brown on the sides.
While the shrimp are warming up, I warm two small tortillas in the microwave for 15 seconds.
Then its simple – just assemble your tacos with the toppings you prefer.
The whole thing takes no more than 10 minutes to assemble.