Two years ago, walking along a humid street in Southern Florida, we stopped at a restaurant where I had my first shrimp taco. It was a classic hidden gem of a restaurant, the kind that looks closed down from the outside, but on the inside it’s bursting to the seams with locals, laughter and the best food the area has to offer. It was a magical find. Although I no longer remember the name of the restaurant, the memory of those shrimp tacos lingers on. The good news is I don’t have to wander along a humid street in Florida to recreate the memory; I can simply stroll through the aisles of my local Festival here in Wisconsin! My recreated recipe includes seasoned shrimp, ready in under ten minutes, that’s decked with avocado and a spritz of bright lime juice to top it off. All of that goodness is stuffed inside a sweet corn tortilla (flour could work but just wouldn’t be the same). Bursting with flavor, this shrimp taco dinner will truly knock your socks off as it takes you for an impromptu trip to the coast. Start by heating 1 Tbsp. canola oil over medium-high heat in a medium sized pan. Add one large onion that has been sliced into thin strips, sauté for about three minutes and then add your shrimp. (Note: for shrimp tips, visit this blog post here).
When your shrimp is almost cooked (pink all over), add ½ packet taco seasoning and 1/3 cup water. Let simmer to thicken, about 3-5 minutes.
Alrighty! Our seasoned shrimp is done, now it’s time to bring on the flavor train! As I’ve mentioned before, creating a build-your-own taco bar is a great way to save on time while making sure your crowd is pleased. You can top your taco with any of your favorite toppings (cheese, shredded lettuce, salsa, etc.), but I really recommend the following for knock-your-socks-off winning combination!
Begin by layering the shrimp with hearty black beans. Next spritz a bright burst of lime juice (bottled or fresh, up to you!). Smother all of that with the creamy Summer Cabbage Salad that takes the place of traditional slaw and top it all off with luscious cubed avocado.
These tacos are dripping with flavor! I mean that literally as well as figuratively, you’ll want to eat these guys over a plate! Do you have any favorite food memories?
Knock Your Socks Off Shrimp Tacos
- 1lb. peeled and deveined shrimp
- ½ (1.25 oz.) packet taco seasoning
- 1/3 cup water
- 1 large onion
- 8 corn tortillas
- 1 Tbsp. canola oil
- 3/4 lb. Summer Cabbage Salad from our Deli Department
- 1 (15 oz.) can black beans, drained and rinsed
- 1 avocado, peeled and cubed
- Lime juice, to taste
- In a medium sized skillet, heat 1 Tbsp. of canola oil. Meanwhile, cut the onion into thin slices. Add the onion slices to the canola oil and let sauté for three minutes. Add shrimp.
- When shrimp is almost fully cooked, add taco seasoning and water. Let simmer to thicken, about five minutes.
- Assemble tacos by layering tortilla with shrimp and onions, lime juice, black beans, Summer Cabbage Salad, and avocado. (Note: microwave corn tortilla shells in a slightly damp paper towel for 30 seconds to increase pliability).
Yield: 4, 2-Taco Servings
*Per Serving: Calories 550, Total Fat 25g (Saturated 3g, Trans 0g), Cholesterol 145mg, Sodium 770mg, Total Carbohydrate 60g (Dietary Fiber 13g, Sugars 16g), Protein 25g, Vitamin A 15%, Vitamin C 70%, Calcium 10%, Iron 10%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.