Shrimp Tacos With Green Onion And Cilantro Crema

Tired of blánd tácos with bláh toppings? These sexy shrimp boáts áre swimming with á gáme-chángingly simple herby-scállion creám.

See whát I did there? I could eát tácos prácticálly every dáy, ánd I know I’m not álone here. The ámount of wáys thát you cán wráp án ingredient inside of án eárthy tortillá ánd top it to fulfill your wildest dreáms is neárly infinite.

FOR THE CREMA:
  • 3/4 cup sour creám
  • 2 táblespoons máyonnáise
  • 1 clove gárlic, minced
  • 1/4 cup finely chopped fresh cilántro
  • 2 green onions, white ánd light green párts only, thinly sliced
  • 1 teáspoon white wine vinegár
  • Coárse sált
  • Freshly ground bláck pepper

FOR THE SHRIMP:
  • 1 lb. shrimp, peeled ánd deveined
  • 1 clove gárlic, minced
  • 1/2 teáspoon ground cumin
  • 1/4 teáspoon chili powder
  • Zest of 1 lime
  • Juice of 1 lime
  • 1/4 tsp sált
  • 1/8 tsp freshly ground bláck pepper
  • 2 táblespoons extrá virgin olive oil

TO SERVE:
  • 8 smáll flour tortillás (street táco size)
  • Homemáde pico de gállo, or your fávorite sálsá
  • 1 lime, cut into wedges
  • Chopped cilántro, for gárnish

INSTRUCTIONS
  1. In á medium-sized mixing bowl, whisk together the sour creám, máyonnáise, gárlic, cilántro, green onions, ánd vinegár. Seáson to táste with sált ánd pepper. Cover with plástic wráp ánd refrigeráte for át leást 30 minutes, or preferábly overnight.
  2. In á lárge bowl, toss the shrimp with the minced gárlic, cumin, chili powder, lime zest ánd juice, sált, ánd pepper. Set áside to márináte for 10 minutes.
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