Make Perfect Shrimp Tacos: Find the Best Sides Here

Make Perfect Shrimp Tacos: Find the Best Sides Here
Make Perfect Shrimp Tacos: Find the Best Sides Here

Okay, so yesterday I decided to make some shrimp tacos, and let me tell you, it was a whole process! But a fun one, I promise. I’m no chef, just someone who likes to mess around in the kitchen, and I took some notes along the way, so here’s how it all went down.

Getting Started: The Shrimp

First things first, I grabbed a bag of frozen shrimp. I’m all about convenience, so frozen it was. I dumped the shrimp into a colander and ran some cold water over them until they were all thawed out. While that was happening, I chopped up some garlic – like, a lot of garlic. I love that stuff.

Next, I patted the shrimp dry with some paper towels. You gotta get ’em dry, or they won’t get that nice sear. Then, into a bowl they went, along with the garlic, some chili powder, cumin, smoked paprika, a little salt, and a good squeeze of lime juice. I mixed it all up with my hands, making sure every single shrimp was coated in that spicy goodness.

Make Perfect Shrimp Tacos: Find the Best Sides Here

Cooking the Shrimp

I heated up some olive oil in a big skillet over medium-high heat. Once it was nice and hot, I tossed in the shrimp. The key here is not to overcrowd the pan, so I cooked them in two batches. They only need a few minutes per side, until they turn pink and slightly crispy. Don’t overcook them, or they’ll get rubbery!

The Sides: A Fiesta of Flavors

Now, you can’t have tacos without some killer sides, right? So, while the shrimp were cooking, I got busy with those.

  • Quick Pickled Onions: I sliced a red onion super thin and tossed it in a jar with some apple cider vinegar, a pinch of sugar, and a little salt. Let that sit for at least 30 minutes – the longer, the better!
  • Cilantro Lime Slaw: I shredded some cabbage and carrots (you can buy a pre-shredded bag to save time), then whisked together some mayo, lime juice, chopped cilantro, and a touch of honey. Mixed it all up, and boom – instant slaw!
  • Avocado Crema: This is my favorite part. I mashed up a ripe avocado with some sour cream (or Greek yogurt), lime juice, and a pinch of salt. So simple, but so good.
  • Warmed some tortillas:Must-have!

Putting It All Together

Once everything was ready, it was time to assemble! I warmed up some corn tortillas – you can do this in a skillet, microwave, or even over an open flame if you’re feeling fancy. Then, I layered on the shrimp, the pickled onions, the cilantro lime slaw, and a big dollop of avocado crema. A final squeeze of lime, and… perfection!

Seriously, these tacos were amazing. The shrimp were spicy and flavorful, the pickled onions added a nice tang, the slaw was crunchy and refreshing, and the avocado crema brought it all together. It was a bit of work, but totally worth it. And hey, if I can do it, you can too! Give it a try, and let me know how it turns out!

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