Dr. Sheldon’s Recipes – Shrimp Tacos

Dr. Sheldon’s Recipes – Shrimp Tacos

I adapted this recipe from a Bon Appetit recipe for shrimp tostados. This is surprisingly easy, relatively light and so delicious. The pickled onions are a must. You can skip the sour cream, or use low fat sour cream or non-fat plain yoghurt to cut down on calories. My son is somewhat of a taco-truck connoisseur – for example, he swears by the tongue tacos at the truck on Fair Oaks near our office.  Nevertheless, he loves this dinner and declares it the “best tacos he has eaten anywhere.”

Shrimp Tacos

  • 2 Tbs. olive oil
  • 1 tsp. ancho chili powder
  • Kosher salt
  • 1 to 1.25  lb. medium (51-60 count) shrimp, peeled and deveined (should be about 60 shrimp total)
  • 3/4 cup sour cream
  • 2 medium limes, 1 finely grated to yield 2 tsp. zest and squeezed to yield 1 Tbs. juice; the other cut into 8 wedges
  • 1/2 tsp. honey
  • 12 corn tortillas
  • 1 large firm-ripe Hass avocado, sliced thinly
  • pickled red onion – see recipe below
  • chopped cilantro, for garnish (optional)
  • chopped cabbage for garnish (optional)

In a shallow baking dish, combine 1 Tbs. of the oil with the chipotle powder and 1/2 tsp. salt. Add the shrimp and toss well to coat. Let sit for 10 minutes. Heat oven to 200 degrees.

In a small bowl, combine the sour cream, lime zest and juice, honey, and 1/2 tsp. salt.

Heat the corn tortillas according to preference and package directions. (I usually toast mine directly over a low burner for 30 sec per side until warmed and slightly browned.) Then keep warm in the oven on a covered platter or dish.

Add 1 TBSP olive oil to a skillet. Add the half the shrimp and cook over medium-high heat on one side until lightly browned, about 2 minutes. Flip and cook 1 minute more. Place in a bowl and keep warm in the oven. Add another 1 TBSP olive oil and cook the other half of the shrimp.

Place about 5 shrimp in a warmed tortilla with about 1 Tbs. of the sour cream mixture. Add the pickled onion, avocado and sprinkle with lime juice. Add the other toppings to taste. Serve with the lime wedges. (Should make about 12 tacos total).

Pickled Onion
1 medium red onion
1/2 cup cider vinegar
1/4 cup sugar
1/2 tsp salt

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