Boil shrimp with ground red pepper, black peppercorns, and lime-wedges to add authentic Mexican flavor to these tacos. Shredded rotisserie chicken or flaked, cooked fish also works well in these tacos.
3 tablespoons black peppercorns
3 quarts water
1 tablespoon salt
1 teaspoon ground red pepper
2 limes, quartered
1 pound medium shrimp, peeled and deveined
1/2 cup coarsely chopped fresh cilantro
1/4 cup fresh lime juice
1 tablespoon minced seeded jalapeño pepper
12 (6-inch) corn tortillas
3/4 cup chopped peeled tomato
1/2 cup reduced-fat sour cream
1/2 cup chopped green onions
How to Make It
Place the peppercorns on a double layer of cheesecloth. Gather edges of cheesecloth together, and tie securely. Combine cheesecloth bag, water, salt, red pepper, and lime quarters in a Dutch oven. Bring to a boil; cook 2 minutes. Add shrimp; cook 2 minutes or until done. Drain. Discard cheesecloth bag and lime quarters.
Combine shrimp, cilantro, lime juice, and jalapeño pepper, tossing well to coat. Heat tortillas according to package directions. Spoon 1/3 cup shrimp mixture into each tortilla; top each taco with 1 tablespoon tomato, 2 teaspoons sour cream, and 2 teaspoons onions.
I tried this recipe twice. The first time I cooked it verbatim to the recipe which ended up being a bit bland. The second time I added more red pepper and used about 1.5 quarts of water (oppose to 3 quarts) to give it more of a kick... waaay more of a success the second time around. So for those of you complaining about not having enough flavor, remember recipes are more of a guideline... it's up to you to create. ; - )
Original recipe is a total waste of effort and ingredients for little to no flavor on shrimp. Only real flavor was the cilantro. Corn tortillas are not sturdy enough. Looking at the other reviews, sure, totally change the recipe (grill shrimp, add seasonings and more ingredients) and you might have something.
Delicious, light & fresh. I added avocado, of coarse ... avocados make everything better!
Definitely use Cheyenne for your "ground red pepper". I used Paprika, not enough kick for me.
Served with a black bean and corn salsa for a side (thank you Sarah). Yummy!
Similar to local Mex Cafe. We grilled the shrimp with cumin, chili powder, and garlic then coated with cilantro, lime juice, and jalapeÃ±o pepper. We also used grilled chicken too (dark meat works best for flavor just be sure to season and smoke well). Top with the sour cream and a nice salsa.
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