Green Dragon Shrimp Tacos

I’m a sucker for Mexican food and we eat it at least once a week at my house. Last week I was prepping for Taco Tuesday and I kept stumbling across shrimp recipes that had my mouth watering so I decided why not try shrimp tacos. I knew I didn’t want plain shrimp so I started concocting a marinade that is less Mexican and more Asian, but it totally worked! Let me tell you these shrimp were so good that my husband and I were eating the cold leftovers out of the pan every time we passed through the kitchen for the rest of the evening!

The combination of ginger with the jalapeno, cilantro and scallions was unexpected, but delicious and the aroma it left in the house was lovely. Nothing like the normal smell that sometimes comes with cooking fish. These would also be amazing on skewers, grilled with tomato, pineapple and red onion.

Obviously, toppings are a matter of preference but I opted for cilantro, cherry tomatoes, red bell pepper, scallions, lime, guacamole (plain avocado would be fine, I just opt for guac every opportunity I can) and a little sour cream. 

The end result was quite pretty. I had a taste for hardshell on this particular occasion, but these would also be delicious with soft corn or flour tortillas, or a lettuce wrap.

Green Dragon Shrimp Tacos

  • 1 cup cilantro leaves
  • 1 jalapeno (seeded)
  • 5 scallions
  • 4 ounces fresh ginger
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste
  • 1 pound shrimp (peeled and deveined) – fresh or frozen is fine
  • Toppings: cilantro, cherry tomatoes, red bell pepper, scallions, lime wedges, guacamole or avocado and/or anything else that strikes your fancy
Start with the marinade. Combine cilantro, jalapeno, scallions, ginger and oil in a blender and pulse until well blended. Pour over thawed shrimp and leave in fridge for up to several hours. When ready to saute, simply heat a large frying pan over medium heat and pour in the shrimp/marinade mixture. My shrimp were pre-cooked so I was essentially warming them, but if raw, simply cook for 4-5 minutes depending on size. The rest is easy! Just assemble the tacos and enjoy! I served mine with fresh cut watermelon and guacamole, but you could also add beans and rice for a heartier meal. These were a huge hit, even with my children!
Guacamole:
  • 2 ripe avocados
  • salt
  • minced garlic to taste
  • lime juice to taste
  • I also doctor mine up with red onion, jalapeno and cilantro
Thanks so much for stopping by!
Xo,

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