Tacos. Just. A staple. Literally we eat tacos once a week. I first made these just this past Good Friday for a special non-meat dinner during quarantine. We are hooked! They are fast and easy, light, fresh and healthy.
This is the third time I made these and have adjusted them slightly each time but now I’ve got it. Perfection!
Prep shrimp so it is thawed with tails/shells removed and patted dry. Place in bowl and sprinkle on 1/2 tsp cumin, 1/2 tsp salt, 1/4 tsp pepper and two cloves of fresh, pressed garlic.
Set aside while prepping toppings and tortillas (corn only please). Toppings can be whatever you love and have on hand. I did slices of creamy avocado, sliced tomato and jalapeño, thinly sliced red onion, mexican cheese, and lime slices. I wanted color, creamy and crunch. The three Cs of tacos!
You can use cabbage plain but I prep my cabbage: thinly slice with a very sharp knife. And the thinner the better! Drizzle with lime juice and season with salt and pepper to taste. Yum!
Once toppings are ready, get your tortillas warmed (microwave 8-10 corn tortillas for 45 secs or so). Then it is shrimp time! Shrimp are fast and very easy to overcook (overcooking makes them tough and less delish). To avoid, focus and dont get distracted or multitask when cooking (speaking from experience as a chronic multi tasker). Have a bowl ready for the cooked shrimp!
Add shrimp in a single layer. Cook for 2 mins. Then turn. It will happen quick! Set a timer!
Turn shrimp. They are done as soon as they curl up all pretty and are no longer gray/translucent. Like 30 secs-1 min on second side. Have a bowl ready! I had to cook the shrimp in two batches to cook evenly and in a single layer. Worth it!
Voila! You are ready to eat!