Persian Lime Shrimp Tacos
Summer flavors marinate shrimp and deliver yummy goodness to a taco.
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Servings: 4 servings
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tbsp Salty Olive Persian Lime EVOO
- 2 tbsp Salty Olive Mango Coconut Balsamic Vinegar
- 1 tsp chili powder
- 1/2 tsp cumin
- salt and pepper to taste
- small corn or flour tortillas
- Optional toppings: shredded cabbage, sliced avocado, fresh cilantro, fresh lime
Instructions
- Marinate: In a bowl, whisk together 2 tablespoons of the Lime EVOO, the Mango Coconut Balsamic, chili powder, cumin, salt, and pepper. Add the shrimp and toss to coat evenly. Let them marinate for 15–20 minutes.
- Sear: Heat the remaining 1 tablespoon of Lime EVOO in a skillet over medium-high heat.
- Cook: Add the shrimp to the hot skillet. Cook for 2–3 minutes per side until they are opaque and cooked through, allowing the balsamic to slightly caramelize and glaze the shrimp.
- Assemble: Warm your tortillas and fill each with a portion of the glazed shrimp. Top with fresh cabbage for crunch, avocado for creaminess, and a sprinkle of cilantro.
Notes
Mrs Salty’s Tip: I love to drizzle a little lime crema on top of my tacos. Super easy to make – take sour cream and add in 1-2 T of lime juice and stir until it’s thin enough to drizzle. Add additional lime juice as needed to reach your preferred consistency. Yum!
