Nearly all my friends and family adore soft tacos, especially with seafood filling. These easy Shrimp Tacos are fun to make, simple and great for both simple everyday dinners or parties where guests can assemble their own tacos. I added a touch of Asian flavor here with the plum sauce in the marinade, just to lend a little extra sweetness to the naturally sweet shrimp. The sweetness of the plum sauce against the pungent garlic is a fantastic combination. You can use any type of small tortillas you like here; my personal favorites are homemade corn tortillas which I buy from a Mexican lady who sells a variety of her homemade goodies at a local Mexican store. Whenever you can get your hands on fresh tortillas, never skimp. It makes such a huge difference in texture and flavor.
Makes 5 Tacos
~25 medium sized shrimp, shell off and deveined (if you’re using large shrimp, use 3-4 per taco; conversely if you’re using very small shrimp, increase the number per taco)
5 garlic cloves thinly sliced
1 tablespoon olive oil
Juice of 1/2 large lime (~2 tablespoons)
2 tablespoons plum sauce
1/2 teaspoon salt
5 soft taco shells/small tortillas (here I’m using corn tortillas)
Lettuce finely chopped (use any lettuce you like)
Guacamole (Use any kind you like)
Grated cheese (use any cheese you prefer though Monterey Jack and cheddar types work best)
1/2 large tomato, diced
Sour cream (optional)
In a large bowl, mix together the shrimp, sliced garlic, olive oil, lime juice, plum sauce and salt until thoroughly combined. Allow shrimp to marinate for at least 10 minutes, up to 30 minutes.
While the shrimp is marinating, place the chopped lettuce, guacamole, cheese and diced tomatoes in an assembly line for easy filling.
For warming up the tortillas, there are several ways you can do this. You can heat an oven to 250 degrees and warm up the tortillas on a baking sheet for just 5 minutes or so. Alternatively, you can warm up the tortillas on a skillet on medium heat, approximately 2 minutes on each side. Regardless of how you choose to warm up the tortillas, the key here is to stack the warmed tortillas together and wrap in a thick kitchen towel to keep them warm until the shrimp is done cooking (which takes no time at all).
Once you have the tortillas all warmed and wrapped, heat a pan or skillet on medium high heat. Toss in the marinated shrimp and cook for just about 1 minute on each side, less if using small shrimp and a bit longer if using very large shrimp. You want a nice vibrant pinkish/orange hue to the shrimp- no greyish raw color and no browning as that indicates overcooked, rubbery shrimp. Once the shrimp is done cooking, remove onto a plate.
Assemble the tacos one by one, if you’re doing it by yourself. Place a bit of shredded lettuce on the bottom of the tortilla, followed by spoonfuls of the guacamole, sour cream if using, 5 shrimp per taco, topped with the diced tomatoes, cilantro and shredded cheese. Serve immediately.
Tip: This is a great dish for family or friends eating together. Simply place each of the garnish ingredients in nice serving bowls/plates with serving spoons and let each person assemble their own tacos. Serve the tortillas in a basket or plate covered with a thick towel so they don’t dry out or get cold too quickly.