Louisiana Shrimp Tacos
- 1 tablespoon salt plus more to taste
- 1 teaspoon lime zest
- 1 pound peeled and deveined Louisiana shrimp
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 small red bell pepper, thinly sliced
- ½ teaspoon cumin, lightly toasted
- red pepper flakes to taste
- 6 small flour or corn tortillas
For serving: shredded lettuce, chopped cilantro, lime wedges, minced jalapeño pepper, cubed ripe avocado, Mexican crema, Pico de Gallo (method follows)
Pico de Gallo
- 1½ cups finely diced ripe tomatoes, preferably Roma
- ½ cup finely diced white onion (see note)
- ½ cup chopped fresh cilantro
- 1 or 2 minced jalapeño peppers, optional
- 1 tablespoon lime juice or to taste
- 1 teaspoon salt or to taste
- ½ teaspoon lightly toasted cumin
Combine all ingredients and set aside for flavors to meld; about 30 minutes. Stir occasionally and taste for salt and lime. It’s best eaten shortly after preparation, but will keep, refrigerated, for a day.
Note: If you want to soften the bite of the onion, soak it in ice water for 20 minutes then drain. It will mellow.
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Louisiana Shrimp Tacos
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