Dear Project Foodie Users,

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Shrimp Tacos

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Saturday, 06 October 2012
List of viewable recipes from "Weelicious" by Catherine McCord

Recipe from Weelicious by Catherine McCord (William Morrow Cookbooks, 2012)

ImageWe love our local Mexican restaurant so much that my husband and I even had our wedding party there. Every now and then we take the kids there for dinner and always order the same thing: shrimp tacos. They come out unadorned, and my guys love the interactive aspect of rolling them up and dipping them in a side of “no spicy” guacamole, as they call it. It’s fun to go out to eat as a family, but it can be expensive, and tacos are so easy to make that you really don’t need a restaurant. In fact, whenever we play “restaurant” at home (a game that always gets my kids to eat come dinnertime), this and a side of Big Kid Guacamole is frequently on the menu.

4 servings
  • 1 tablespoon vegetable or canola oil
  • 1 small onion, diced
  • 1 pound uncooked large shrimp, peeled and deveined
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • 1 tablespoon lime juice
  • 2 tablespoons chopped fresh cilantro
  • 8 corn tortillas, warmed through


  • big Kid Guacamole , sour cream, rice, grated cheese, salsa, chopped romaine lettuce

1. Heat the oil in a large sauté pan over medium heat. Add the onion and sauté for 3 minutes, or until softened.

2. Add the shrimp, salt, cumin, and lime juice and sauté for 3 to 4 minutes, until the shrimp are cooked through.

3. Top with the cilantro and stir to combine.

4. Serve with warm corn tortillas and the suggested accompaniments.


Last Updated ( Thursday, 11 October 2012 )
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