SHRIMP TACOS

Shrimp Tacos with vibrant flavors, drizzled with Lisa’s 1973 Cilantro Jalapeño, and served in your choice taco shell, providing a delicious and satisfying option for those with dietary restrictions.

SHRIMP TACOS

Serves 4

I’ve put together a family-style taco-making “bar” so that everyone can build their own tacos. Included are ideas for both corn and grain-free “taco” shells and toppings. Choose the elements that sound the tastiest for your crew.

TACOS

• Lettuce: Napa cabbage (see photo), Romaine lettuce hearts, or butter lettuce cups (no heating required)

• Grain-Free: Siete Almond, Cashew or Cassava tortilla wraps (need to be warmed)

• Corn: My favorite corn tortillas and chips are Vista Hermosa (tortillas need to be warmed)

GARNISH

• Salsa

• Guacamole

• Fresh chopped tomatoes, corn, sliced jalapeños

• Fresh cilantro, basil or micro-greens

• Fresh lime wedges

• Your favorite cheese (try fresh Mexican cotija, or a Mexican blend of shredded cheese; or a non-dairy)

• For extra crunch add: sliced purple daikon, kohlrabi, or jicama

• Lisa’s 1973 Cilantro Jalapeño

GRILLED SHRIMP

• 1-1/2 lb. large raw shrimp peeled and deveined

  2 tablespoons olive oil

• Salt & pepper

• 1/2 teaspoon smoked paprika

HOW TO MAKE IT

1. Heat your grill on medium-high.

2. Place the shrimp in a large bowl.

3. Add the olive oil, salt, black pepper, smoked paprika, and cayenne.

4. Grill the shrimp until opaque, about 2 minutes on each side. Serve immediately.

5. Meanwhile: Heat a pan over medium heat and toast tortillas until warm and toasted. Remove from heat.

6. Serve family style: place the warmed tortillas on a platter wrapped in a cloth napkin or a clean kitchen towel, place the toppings (guacamole, tomatoes, herbs, crunchy veggies, cheese) in separate bowls with serving spoons, and place the shrimp on a platter with tongs or a serving fork, and a side of Lisa’s 1973 Cilantro Jalapeño