Seafood tacos with a favorite salsa are a simple and quick meal.
My wife loves Herdez salsa. She’s loved it ever since our son’s best friend’s parents brought over a bottle of the guacamole salsa for tortilla chips, tamales, and tacos. While the boys consumed the food in a drive-by fashion, the missus was calculating how many bottles should could squeeze into the condiment shelf in our fridge and what other foods could be improved with a healthy splash of salsa. Answer: almost every food. But to skew traditional, here’s a shrimp taco recipe perfect for the Lenten season, courtesy Herdez.
Chile Lime Shrimp Tacos
(Serves 3 – 6)
¼ cup McCormick Mayonnaise with Lime Juice (Mayonesa)
¼ cup Herdez Salsa Casera (Mild, Medium, or Hot)
Chili Lime Shrimp Tacos
1 tablespoon chili powder (McCormick preferred)
½ teaspoon garlic powder (McCormick preferred)
½ teaspoon ground cumin (McCormick preferred)
¼ teaspoon salt
1 pound shrimp, peeled and deveined
1 tablespoon vegetable oil
1 tablespoon lime juice
6 (6-inch) corn or flour tortillas, warmed or grilled
Mix mayonnaise and salsa in small bowl until well blended. Cover and refrigerate until ready to serve.
Mix chili powder, garlic powder, cumin, and salt in small bowl. Toss seasoning mixture with shrimp in medium bowl until evenly coated.
Heat oil in large skillet on medium. Add seasoned shrimp. Cook and stir 4 minutes or until shrimp turn pink. Stir in lime juice.
Serve shrimp in warmed tortillas. Top with creamy salsa and desired toppings, such as shredded cabbage or lettuce, chopped avocado, tomatoes and fresh cilantro, and lime wedges.
For more information on Herdez salsa and other products, visit the company’s website.
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Photography: Courtesy Herdez Brand