Shrimp Tacos

We love our shrimp tacos, but you can make them with any fish or shellfish you like. Fish and shrimp tacos are so easy to make, and they are the kind of dish you can make to suit your taste or whatever your whim is today. The fish can be grilled, fried, sautéed, or broiled, the filling slaw, or mango or shredded carrot, and spicy or not, and feel free to use any type of tortilla you like!  And of course you can use shrimp, lobster, crab meat, or whatever swimming creature you like.  On just one site I found a dozen recipes!

The only components necessary for something to be considered a fish taco are fish, and a corn tortilla. Fishermen along the western coast of Mexico have been eating them for what some say are thousands of years. There is some debate about when and where they became popular, both Ensinada and San Felipe claim to have iriginated them, but it seems they’ve been popular in Baja, Mexico since the late 1950’s. Both cities started selling fried chunks of local fish, topped with cabbage and lime créma (lime juice and sour cream) rolled into a double layer of corn tortillas.

This is one of those instances when I’ll just ‘talk’ you through what I did, and I hope when you make your own version, or if you already have a favorite, you’ll comment and share with the rest of us.

1. I tossed my shrimp with a mix of spices including smoked paprika, some dried oregano, and salt
2. I cooked them in a skillet
3. I heated the tortillas (I don’t use a double layer)
4. I made a (slightly) spicy slaw, using 1 chipotle pepper, lemon (I didn’t have a lime) juice and mayonnaise with shredded cabbage
5. Then assembly/dinner time