Lemony Shrimp Tacos
Shrimp tacos are classic Mexican-style street food, filled with a variety of ingredients. We take the inspiration and add lemony goodness, along with a spicy edge. It’s the perfect pick-me-up meal for any day of the week.
Ingredients
- 1 lb shrimp cleaned & deveined
- 1 lemon zest & juice
- 1 teaspoon garlic minced
- 1/2 teaspoon Cayenne pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 2 cobs corn
- 1 bell pepper seeded & sliced
- 1 large Vidalia onion sliced
- 8 small tortillas
Lemon Crema
- 1 cup Greek yogourt
- 1 lemon zest & juice
- Pinch salt
- 1/2 cup cilantro for garnish
Instructions
20-30 Minutes Before
- Reserve 2-3 tablespoons of oil, and set aside for now.
- Add the rest of the oil to a small bowl, along with the lemon zest and juice, garlic, Cayenne pepper, chili powder, and salt. Stir to blend thoroughly.
- Place the shrimp in a second bowl, and pour about three-quarters of the lemon/oil mixture over them. Stir lightly to coat, cover the bowl and place in the fridge to marinate for 20 to 30 minutes.
When You're Ready
- With a sharp knife, remove the corn from the cobs
- Heat the 2-3 tablespoons of oil you’ve set aside in a large skillet, and add the corn along with a pinch of salt.
- Cook for about 2 minutes, stirring frequently.
- Add the bell pepper and onion, and saute for another 2 to 3 minutes, until they begin to get fragrant.
- Remove the shrimp from the marinade, and add to the skillet.
- Use the leftover marinade to season the shrimp and vegetables as you stir them constantly.
- When they’re almost done, beat about 2 teaspoons of the lemon juice and all the lemon zest into the Greek yogourt, and adjust with salt if necessary.
- Heat the tortillas in the oven.
- Assemble by spooning the shrimp mixture over the middle, and topping with a dollop of lemon crema along with a sprinkle of cilantro.
Tried this recipe?Let us know how it was!
