Shrimp tacos.

Makes 5 Tacos

20 deveined/deshelled jumbo shrimp
2 tbsp. of all-purpose secret rub (refer to recipe)
Pinch of kosher salt
Pinch of pepper
1 tbsp. of olive oil
1 bunch of watercress (destemmed)
1 red onion
1 lemon
5 corn tortillas

(Makes 5 oz.)
Sauté and grind until powdery:
1 tbsp. dried oregano
1 tbsp. coriander seed
1 tbsp. cumin seed
1 tbsp. fennel seed
1 tbsp. mustard seed
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. kosher salt
2 tbsp. Spanish paprika
1/2 tbsp. black pepper
2 bay leaves

1. In a bowl, drizzle the destemmed watercress with olive oil. Add kosher salt and black pepper. Toss. Cut red onion thinly, set aside.
2. Coat shrimp with “All Purpose Spice Rub.” Heat sauté pan to medium heat and add olive oil. Cook jumbo shrimp for about 4 minutes.
3. Warm tortillas and place shrimp on top. Top with watercress and onions. Add lemon to taste.

Classic Shrimp Taco (117 calories)
(Note: Taco Bell Soft Taco has 210 calories)


One Response

  1. Deanna M

    We made these tonight. They were just scrumptious! We used shredded Napa cabbage and cilantro in place of the watercress, and lime instead of lemon, and marinated the shrimp with the rub (and a bit of EVOO) for a while before cooking, but otherwise followed the recipe exactly. Thanks for a great dinner!


Leave a Reply

Your email address will not be published.