These 20-Minute Shrimp Tacos Are an Easy Weeknight Win
I just moved to Los Angeles from New York, which means most of my diet right now consists of tacos. Sure, I ate my fair share of tacos while I was living in Brooklyn, but they weren’t necessarily an entire food group that I made sure to hit at least once a day (no really, I’m serious).
You see, tacos are a perfect food. The limit of their potential does not exist. You start with a good base (tortilla) and you build from there. You can throw some cheesy scrambled eggs into a warm tortilla in the morning and call it a breakfast taco. You can throw some slow cooker meat inside a tortilla and call it lunch. You see where I’m going with this? Limitless potential.
Right now I have my eye on this lime-y shrimp taco recipe from Carlsbad Cravings. It takes about 20 minutes to make these tacos, which means I could have them TONIGHT if I go to the grocery store right now.
There are three components to this recipe: the shrimp, the mango salsa, and the avocado crema. To start, you slather the shrimp in spices (like, lots and lots of spices) and you set them aside. While they sit and marinate for a bit, you make the salsa and crema, which is literally just chopping things up and dumping them into a bowl. You can do that, right?
Then it’s time to cook the shrimp. You heat up both olive oil and butter in a pan, and then let the shrimp cook for three to four minutes. Then you toss the shrimpies with lime and cilantro, add them to a warm tortilla, and top with all the toppings.
Get the recipe: Shrimp Tacos from Carlsbad Cravings
