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)

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Boyle Heights Beat

Boyle Heights Beat is a bilingual community newspaper produced by its youth "por y para la comunidad". The newspaper and its sister website serve an immigrant neighborhood in East Los Angeles of just under...

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