Socal Shrimp Tacos Recipe

Name: Socal Shrimp Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh lime juice (about 2 limes); 1/4 cup extra-virgin olive oil; 1 tablespoon honey; 3/4 teaspoon kosher salt; 1/2 teaspoon ground coriander; 1/4 teaspoon ground cumin; 1/2 pound peeled and deveined raw medium shrimp (about 16 shrimp); 1 1/2 cups shredded red cabbage; 1/2 cup thinly sliced radish; 6 cups canola oil; 1 large egg, lightly beaten; 1 cup (about 4 1/4 oz.) masa flour; 1 1/2 teaspoons table salt; 1/2 teaspoon black pepper; 1/4 teaspoon paprika; 2 medium-size ripe avocados, cut into 8 wedges; 8 (6-in.) yellow corn tortillas, warmed; 3 ounces Cotija cheese, crumbled (about 3/4 cup); 16 pickled jalapeno pepper slices

Servings: persons

1/4 cup fresh lime juice (about 2 limes)
1/4 cup extra-virgin olive oil
1 tablespoon honey
3/4 teaspoon kosher salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 pound peeled and deveined raw medium shrimp (about 16 shrimp)
1 1/2 cups shredded red cabbage
1/2 cup thinly sliced radish
6 cups canola oil
1 large egg, lightly beaten
1 cup (about 4 1/4 oz.) masa flour
1 1/2 teaspoons table salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
2 medium-size ripe avocados, cut into 8 wedges
8 (6-in.) yellow corn tortillas, warmed
3 ounces Cotija cheese, crumbled (about 3/4 cup)
16 pickled jalapeno pepper slices

1
Preheat grill to high (450u00b0F to 550u00b0F). Whisk together lime juice, extra-virgin olive oil, honey, kosher salt, coriander, and cumin.
2
Toss together shrimp and 1/4 cup of the lime juice mixture. Toss together cabbage, radish slices, and remaining 1/4 cup lime juice mixture. Let both mixtures stand 10 minutes.
3
Place shrimp on oiled grates, and grill, covered, just until shrimp turn pink, 2 to 3 minutes per side. Set aside, and cover with aluminum foil to keep warm.
4
Pour oil into a Dutch oven, and heat to 350u00b0F. Place egg in a shallow dish. Stir together masa flour, table salt, black pepper, and paprika in another shallow dish. Dip avocado wedges in egg; dredge in masa mixture. Working in batches, fry avocado wedges in hot oil, turning occasionally, until golden brown and crisp, 3 to 4 minutes.
5
Place about 2 shrimp, 3 tablespoons of the cabbage mixture, and 2 fried avocado wedges in each warm tortilla. Sprinkle evenly with cheese, and top each with 2 jalapeno slices. Serve immediately.

3916

kcal

Calories

387

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cup fresh lime juice (about 2 limes), 1/4 cup extra-virgin olive oil, 1 tablespoon honey, 3/4 teaspoon kosher salt, and more.

Yes, Socal Shrimp Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Socal Shrimp Tacos

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