Shrimp Tacos
- Yield 4 servings
- Prep 15 minutes
- Cook 15 minutes
- Total 1 hour
Shrimp Tacos sits in the Seafood section of Regbie. The card serves 4 servings. Plan on 1 hour from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- ¼ cup avocado or olive oil
- 3 tablespoons fresh oregano, minced (or 1 tablespoon dried oregano)
- 2 garlic cloves, minced
- Zest from one lime
- 1½ pounds peeled and deveined shrimp, 21-25 count
- 1 small white onion, peeled and finely diced
- ¼ cup cilantro, minced
- ¼ teaspoon freshly ground black pepper
- 1 head butter lettuce, leaves separated
- 1 lime, cut into wedges
- 1 large Hass avocado
- ¼ cup full-fat coconut milk
- 2 tablespoons cilantro, roughly chopped
- ¼ cup chives, roughly chopped
- 2 tablespoons freshly squeezed lime juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Method
In a bowl, stir together the oil, oregano, garlic, and lime zest. Turn in the shrimp.
Stir well, making sure that the shrimp is evenly covered. Refrigerate for 30 minutes or up to 2 hours. (No time to marinate the shrimp? It'll still taste good!)
Mix the diced white onion and minced cilantro in a small bowl, and refrigerate until ready to serve.
Next, make the Avocado Crema. (Psst! This is the same Avocado Crema that the cook make for the cook Sheet Pan Chicken Fajitas !) Cut the avocado in half lengthwise and remove the seed. Scoop the flesh into a food processor or blender. Tip in the coconut milk, cilantro, chives, lime juice, salt, and pepper.
Blitz until smooth. Tip in some water to thin out the sauce if desired.check the seasoning and adjust the seasoning as needed with salt, pepper, or more lime juice. You can refrigerate the crema in a container for up to 2 days.
When you’re ready to cook the shrimp, set the oven to 400°F with the rack in the middle position. Turn the shrimp with the salt and black pepper. Then, arrange the shrimp in a single layer on a parchment-lined baking sheet.
Pop it in the oven. Bake for 6 to 8 minutes or until the shrimp is cooked through.
Lay out the shrimp on lettuce leaves (a.k.a. Nature’s tortillas!) and top with the diced onion and cilantro mixture and lime wedges. Spoon or squirt avocado crema on the tacos.
Kitchen notes
- How To Cook On A Traeger Grill If you’ve got a Traeger grill, you can use it like an outdoor oven and throw the sheet pan of marinated shrimp in it.
- The cook’ve learned through some trial and error that the cook oven recipes can cook in a Traeger, but you need to increase the temperature by about 25°F (i.e.
- For this recipe, cook in the Traeger at 425°F for 6 to 8 minutes or until just cooked through).
