Something that took me far too long to discover was fish tacos (which honestly, probably had something to do with not eating seafood for most of my adolescence). White fish was my first foray into seafood (if you’re wary of it like I was, definitely recommend starting there), and luckily they’re usually what make up fish tacos. Surfside definitely makes my favorite in the District, but luckily for all of us who crave tacos more often than we should, they’re surprisingly easy to whip up yourself!
While I love white fish, I fell equally hard for shrimp and shrimp tacos. Not only are they delicious, but they’re such a breeze to make at home (if you’re not in the mood to cook, these are easy, I promise…but otherwise if you’re in the DC-area, go to District Taco and get theirs). I’m sure I’m not the only one who randomly needs to eat Mexican food, and this was the product of one of those days. Naturally I came back from NYC over Memorial Day, all I wanted were tacos. Luckily they turned out both delicious and photogenic, so here we are!
Healthy Shrimp Tacos
– Corn tortillas
– Cooked shrimp (I used pre-cooked frozen, but you can get fresh and cook it yourself first)
– Slaw (I mixed Trader Joe’s Broccoli Slaw with a variation on this homemade cliantro + lime sauce…this recipe makes a lot!)
– Cojita or feta cheese
– 3-4 limes (if you’re making the sauce, too, otherwise 1 is fine)
– Cilantro (at least 1/2 cup if you plan on making the sauce listed above)
– Cajun seasoning or cayenne pepper (optional)
– Corn (optional)
Cook corn according to package instructions, if applicable. Set aside.
If you’re using frozen shrimp, thaw eight according to package instructions (generally running under cool water for a few minutes). Toss in seasoning if desired.* Make sure shrimp are completely dry.
Warm the tortillas on the stove on medium heat until slightly softened. In each tortilla, arrange four shrimp, and top with slaw, sour cream, cheese, salsa, and cilantro. You can put in as much filling as you want… I tend to stuff them pretty full and eat them with a fork and knife! If you’re running low on ingredients, that’s okay–this is a great way to use up what’s currently in your fridge!
Serve with a spritz of lime on each taco and the side of corn (rice would be delish, too).
*Next time, I’m going to try tossing the shrimp in Mexican red sauce or enchilada sauce (the Pioneer Woman’s recipe makes it look so good!)