Best 4 California Style Shrimp Potato Tacos With Cilantro Crema Recipes

CALIFORNIA STYLE SHRIMP & POTATO TACOS WITH CILANTRO CREMA

Steps:

• To prepare the tortillas, wrap loosely in a damp kitchen towel and place in a preheated 250 degree oven.
• Heat the vegetable oil over medium-high heat in a large (12-inch), non-stick skillet. When the oil is hot, add the entire package of Simply Potatoes Diced Potato with Onion; spread out evenly. Cover and cook the potatoes for 10 minutes, stirring every 2-3 minutes, ensuring that the potatoes are browning evenly.
• While the potatoes are cooking, combine the sour cream, about ½ of the taco seasoning, 2 tablespoons lime juice, half of the chopped cilantro and the salt in a blender or food processor. Process until smooth and set aside.
• Toss the remaining taco seasoning and ground cumin with the shrimp. After the potatoes have been cooking for 10 minutes and are nice and brown, add the seasoned shrimp, green onions and the remaining chopped cilantro and stir gently. Continue cooking the potato-shrimp mixture for an additional 3-5 minutes, uncovered, stirring occasionally, or until the shrimp is cooked through.
• Assemble the tacos by topping each warm tortilla with some of the shrimp and potato mixture, a pinch of the spinach, some tomato and avocado, a few crumbles of goat cheese and a drizzle of the cilantro crema. Enjoy!

CILANTRO SHRIMP TACOS

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic; cook until golden, about 2 minutes. Add shrimp, about 1/3 of the cilantro, seasoned salt, chili powder, cumin, salt, and pepper. Mix well and cook until mixture is heated through and shrimp is opaque, 5 to 7 minutes.
• Heat remaining olive oil in a separate skillet over medium heat. Add 1 corn tortilla at a time and cook until warm and slightly crispy, about 90 seconds each.
• Spoon shrimp mixture onto tortillas and serve with remaining cilantro.

SHRIMP TACOS WITH CILANTRO-LIME CREMA

Steps:

• Rinse defrosted shrimp under cold water, drain, and pat dry.
• Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well.
• Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.
• While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.
• Heat corn tortillas in either a pan or on a griddle over low heat, 1 to 2 minutes per side. Be careful not to let them burn. Set aside.
• Assemble tacos by spreading 1 teaspoon crema across each tortilla, adding 3 or 4 shrimp, 2 slices of avocado, a sprinkle of fresh red onion, cilantro, and jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.

SHRIMP TACOS WITH CILANTRO LIME YOGURT AND CORN SALSA

Steps:

• Combine all the ingredients for the yogurt in a bowl, cover and chill.
• Combine all marinade ingredients in a zip lock bag, add shrimp and let set for 15-20 minutes at room temperature.
• Combine all ingredients for salsa in a bowl and set aside.
• Remove shrimp from marinade; discard marinade.
• Cook shrimp in a large skillet over med heat 2 minutes per side.
• Remove from heat and cool.
• When shrimp are room temp slice in halve lengthwise and set aside.
• Divide shrimp evely among taco shells.
• Top each with a handful of lettuce, 2 tbls corn salsa and 1 tbls. cilantro yogurt.
• Serve right away.