Quick Shrimp Tacos

Quick Shrimp Tacos
Photo by Scott Phillips


  • 1 lb. medium shrimp (41 to 50 per lb.), peeled and deveined
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt
  • ½ tsp. ground cumin
  • ½ cup sour cream
  • 8 taco-size (6-inch) flour tortillas
  • 1 cup finely shredded green cabbage
  • + 5 more ingredients
    • Pinch of crushed red pepper flakes
    • 1/3 cup finely diced red onion
    • 1 medium lime
    • 1 cup loosely packed fresh cilantro
    • 1 tsp. ground coriander

Heat the oven to 350°F. Wrap the tortillas in foil and bake until heated through, about 10 minutes. Turn off the oven; leave the tortillas in the oven until ready to serve. Meanwhile, finely grate 3/4 tsp. zest from half of the lime. Cut the lime in half and squeeze the zested half to yield 1 Tb...

View full recipe at Fine Cooking


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