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Shrimp Tacos Recipe

Name: Bridge View Taverns SHRIMP TACOS Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb Gulf shrimp, peeled and deveined; 2 tbs Olive oil; 1 tsp Chili powder; 0.5 tsp Ground cumin; 0.5 tsp Smoked paprika; 0.5 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Dried oregano; 0.75 tsp Kosher salt; 0.25 tsp Freshly ground black pepper; 1 tbs Lime juice (for marinating); 0.5 cup Sour cream; 2 tbs Mayonnaise; 0.25 cup Fresh cilantro leaves, packed; 1 tbs Lime juice; 1 each Garlic clove, minced; 0.25 tsp Salt; 1 tbs Water (to thin, if needed); 1 cup Ripe tomatoes, seeded and finely diced; 0.25 cup White or red onion, finely diced; 2 tbs Fresh cilantro, chopped; 0.5 each Jalapeño, seeded and minced; 1 tbs Lime juice; 0.25 tsp Salt; 0.125 tsp Ground black pepper; 2 each Roma tomatoes (or plum tomatoes); 0.25 cup White onion, quartered; 2 each Garlic cloves; 1 each Dried or fresh guajillo or ancho chile, seeded (optional for heat); 1 tsp Olive oil

Inspired by Bridge View Tavern

Time35m

Serves4

Mexican seasoned Gulf shrimp, lettuce, pico de gallo, cotija cheese, soft corn tacos with cilantro crema and salsa roja on the side

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Ingredients

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Shrimp and Seasoning

1 lb Gulf shrimp, peeled and deveined

2 tbs olive oil

1 tsp Chili powder

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1/2 tsp Watkins garlic powder

1/4 tsp Onion powder

1/4 tsp Dried oregano

3/4 tsp Kosher salt

1/4 tsp Freshly ground black pepper

1 tbs Lime juice (for marinating)

Cilantro Crema

1/2 cup Sour cream

2 tbs Mayonnaise

1/4 cup Fresh cilantro leaves, packed

1 tbs ReaLime juice

1 each Garlic clove, minced

1/4 tsp Celtic sea salt

1 tbs Water (to thin, if needed)

Pico de Gallo

1 cup Ripe tomatoes, seeded and finely diced

1/4 cup White or red onion, finely diced

2 tbs Fresh cilantro, chopped

1/2 each Jalapeño, seeded and minced

1 tbs ReaLime juice

1/4 tsp Celtic sea salt

1/8 tsp Ground black pepper

Salsa Roja

2 each Roma tomatoes (or plum tomatoes)

1/4 cup White onion, quartered

2 each Garlic cloves

1 each Dried or fresh guajillo or ancho chile, seeded (optional for heat)

1 tsp olive oil

1/2 tsp Celtic sea salt

1/2 tbs ReaLime juice

Assembly and Toppings

8 each Small soft corn tortillas

2 cups Shredded iceberg or romaine lettuce

1/2 cup Cotija cheese, crumbled

2 tbs Fresh cilantro leaves, for garnish

2 each Lime wedges, for serving

Method

Shrimp and Seasoning

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl, combine olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, kosher salt, black pepper, and 1 tablespoon lime juice. Add shrimp and toss to coat evenly. Let marinate 10 minutes (no more than 20 minutes) in refrigerator.

Cook shrimp

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add a light drizzle (about 1 tsp) of oil if pan is dry. Add shrimp in a single layer, cook 1.5–2 minutes per side until pink and opaque with a slight char—do not overcook. Remove from pan and keep warm.

Cilantro Crema

Make crema

In a blender or food processor, combine sour cream, mayonnaise, cilantro, 1 tablespoon lime juice, minced garlic, and 1/4 tsp salt. Blend until smooth. If mixture is too thick, add up to 1 tablespoon water to reach a drizzly consistency. Taste and adjust salt or lime.

Pico de Gallo

Mix pico

In a small bowl, combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño, 1 tablespoon lime juice, 1/4 tsp salt, and black pepper. Stir and let rest 10–15 minutes at room temperature to allow flavors to meld.

Salsa Roja

Roast ingredients

Preheat broiler or a dry skillet. Place tomatoes, quartered onion, garlic cloves, and optional dried chile on a baking sheet or hot skillet. Broil or roast, turning occasionally, until tomatoes are blistered and blackened in spots and garlic is soft, about 8–10 minutes under broiler (or 6–8 minutes in skillet). If using dried chile, toast briefly 30–60 seconds until fragrant.

Blend salsa

Transfer roasted tomatoes, onion, garlic, and chile (if used) to a blender or mortar and pestle. Add 1 tsp olive oil and 1/2 tbsp lime juice, and 1/2 tsp salt. Blend to a slightly chunky or smooth salsa roja per preference. Taste and adjust salt or lime. If salsa is too thick, add a tablespoon of warm water.

Assembly and Toppings

Warm tortillas

Warm corn tortillas directly over a gas flame for a few seconds per side or in a dry skillet for 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean kitchen towel to stay warm and soft.

Assemble tacos

Place 2–3 tablespoons shredded lettuce in center of each warm tortilla. Top with 3–4 seasoned shrimp (depending on size), a spoonful of pico de gallo, a drizzle of cilantro crema, and a sprinkle of crumbled cotija. Garnish with fresh cilantro leaves and serve with salsa roja and lime wedges on the side.

Serve

Serve immediately while shrimp and tortillas are warm. Provide extra crema, salsa roja, and lime wedges so diners can adjust to taste.