Shrimp Tacos with a Citrus Twist

My favorite fish market, Clean Catch, had some amazing tiger shrimp in the case yesterday, so I picked up a pound (eight shrimp in this instance) and decided to try a different take on shrimp tacos. While a peppery, smoky spice shines in tacos, citrus also works very well. I use orange, lemon, and lime in this version; and a sour cream sauce with more of a kick. Also added some honey in the marinade for a slight kiss of sweet.

I did these in a skillet on medium-high heat, but the shrimp are definitely great for grilling. Unfortunately it’s raining tonight in Charlotte so grilling was out for me. 🙂

Spicy Citrus Shrimp Tacos

Spicy Citrus Shrimp Tacos
Juice of one orange
Juice of one lemon
Juice of one lime
2 Tbsp chipotle-fused olive oil
1 Tbsp honey
1 tsp ground cumin
1 tsp chipotle chili powder
1 tsp chili powder
2 cloves garlic, minced
Freshly ground salt and pepper
1 lb shrimp, peeled and deveined

Southwestern Cream Sauce
1/2 cup light sour cream (or fat-free greek yogurt)
1 clove garlic, minced
1 tsp chili powder
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp salt
Juice of 1 lime
2 Tbsp fresh cilantro, chopped

4 flour or corn tortillas
Shredded lettuce
Shredded Mexican cheese
Salsa or Pico de Gallo
Guacamole
Cilantro and quartered limes for garnish

Whisk together the orange, lemon and lime juices, olive oil, honey, spices and garlic for the marinade. Toss the shrimp in the marinade to coat, cover and refrigerate for at least 15 minutes, but not more than 30. Any longer than 30 and the shrimp will start to ‘cook’ in the acid of the citrus juices.

Waiting for the shrimp to marinade, whisk together all the ingredients for the southwest cream sauce and refrigerate until ready to serve.

If grilling, thread the shrimp onto skewers, and grill 1-3 minutes per side, until opaque and cooked through. Use the grill to heat the tortillas as well. If cooking indoors, cook the shrimp in a skillet on medium-high heat for 1-3 minutes per side; warm the tortillas in the microwave.

Sprinkle shredded lettuce and cheese on the tortillas and divide the shrimp among the tortillas. Drizzle the cream sauce over the shrimp and garnish with cilantro and lime wedges. Serve guacamole and salsa/pico on the side. Serves 2 (2 tacos each). Enjoy!

Spicy Citrus Tacos and Beer

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Summer Spicy Shrimp Tacos: Muy Delicioso!

Summer is the perfect time for spicy tacos with an ice cold Corona. Occasionally I like a crunchy taco shell, but most often prefer a soft flour or corn tortilla. I picked up some pico de gallo at Whole Foods, and whipped up some quick guacamole. Whole Foods usually has good store-made guacamole as well if you’d prefer to not make your own.

Olive oil, olive oil, olive oil! I use olive oil frequently in my cooking, and am crazy about the new stores opening in Charlotte that sell fused/infused oils and vinegars. I have two favorite stores – Pour Olive and New World Olive Oil. I’ve found I like New World’s fused oils and Pour Olive’s vinegars best, but they both offer top notch products. Fused means fresh ingredients are added at the time the olives are crushed, making it integral to the oil itself. Infused is flavoring added after the oil has been milled. Today’s recipe features New World’s Jalapeno-fused olive oil – it has a clean, bright peppery taste.

The combination of spices and jalapeno-fused olive oil make these shrimp tacos quite spicy. If you prefer a milder taste, use regular olive oil and omit the regular chili powder. The chipotle chili powder adds a smoky, spicy kick by itself and is an excellent compliment to the cumin, found in a lot of Mexican cooking.

Spicy Shrimp Tacos

Spicy Shrimp Tacos with Lime-Cilantro Sour Cream
Serves 2

1 lb white shrimp (12 per pound), peeled and deveined
1 clove garlic, minced
½ teaspoon chili powder
½ teaspoon chipotle chili powder
½ teaspoon ground cumin
Sprinkling of salt (I used Red Hawaiian)
1 tablespoon jalapeno-fused olive oil

Lime-Cilantro Sour Cream
¼ cup sour cream
2 Tablespoons chopped fresh cilantro
¼ teaspoon cumin
Zest and juice from a lime
Sprinkling of salt

4 soft flour tortillas
Guacamole
Pico de Gallo
Shredded Mexican Cheese

Whisk the garlic, chili powders, cumin, salt and olive oil together in a bowl. Add the shrimp and toss well to make sure all are covered in marinade. Marinate in the refrigerator for at least 20 minutes.

Mix together all ingredients for the lime-cilantro sour cream. The sauce will be runny, which is good for drizzling over the tacos. Store in the refrigerator until ready to assemble the tacos.

Heat a medium-large skillet on medium heat and cook the shrimp until pink and cooked through, about 5 minutes.

Heat the tortillas in the microwave for approximately 30 seconds. Place two on each plate, and sprinkle some shredded Mexican cheese across the center; add a couple dollops of guacamole. Put three shrimp on each taco; top with pico de gallo and drizzle some lime-cilantro sour cream across the top.

Garnish with limes wedges and cilantro sprigs. Enjoy! 🙂