I’ve already ranted about my love of mexican food so I’ll spare you all those details. Here is another taco recipe, and it is even easier than the carnitas tacos from last week.
1/2 lb shrimp, peeled and deveined
1 clove garlic, grated
1 T olive oil
Salt, chili flake
Tortillas, radishes, salsa, cilantro and sour cream for serving
Clean the shrimp. In a small bowl mix the citrus juices, garlic, olive oil, salt and a dash of chili flake. Add the shrimp and toss to coat. Let marinate for 15 minutes. Heat a skillet over medium high heat. Toss in the shrimp and cook until they are just pink, about 3 minutes per side. Pour the shrimp into a bowl. Wipe out the skillet and heat the corn tortillas until they just start to brown on each side. While these are warming, pop the tails off of the shrimp.
Put a few shrimp in a tortilla and add your desired toppings. I went for all of the condiments I described above. It was delicious, and only took about 25 minutes to prepare. Take that Rachel Ray.