Bring water to a boil in a small saucepan. Add shallot, 1/2 cup lime juice, and salt. Cook 1 to 2 minutes. Remove from heat; let stand 3 to 5 minutes. Drain; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Who doesn't get excited when shrimp tacos are on the menu?! Make them from the comfort of your own home topped with homemade pickled shallots for some extra flair.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. water | ||
| ½ c. plus 1/2 tsp. fresh lime juice, divided | ||
| ½ tsp. Hy-Vee salt | ||
| 1 tbsp. Gustare Vita olive oil | ||
| 8 (4-inch each) Hy-Vee street tacos flour tortillas | ||
| 1 (12-oz.) pkg. Fish Market cooked peeled and deveined cooked shrimp, tails removed (51-to-60 ct.) | ||
| 1 tbsp. Tajín clásico seasoning, plus additional for serving | ||
| 1 ripe avocado, seeded, peeled, and sliced | ||
| Cotija cheese, crumbled; for serving |
Things To Grab
- Small saucepan
- Colander
- Small skillet
Directions
Heat olive oil in a small skillet over medium heat. Add tortillas, one at a time, and cook 1 to 2 minutes or until golden brown and crisp, turning halfway through. Transfer to a wire rack to cool slightly.
Add shrimp, Tajin seasoning, and remaining 1/2 teaspoon lime juice in same skillet over medium-high heat. Cook 1 to 2 minutes or until shrimp reach 145 degrees, stirring frequently.
To serve, top each tortilla with sliced avocado, shrimp, and pickled shallots. Garnish with cotija, if desired.
Nutrition facts
Servings
330 Calories per serving
2 tacos
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 135mg
- Sodium: 1290mg
- Total Carbohydrates: 32g
- Protein: 22g
Daily Values
0%
Iron 10%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 6%
Recipe Source:
Hy-Vee Test Kitchen