Shrimp tacos are delicious and, for those who observe Lent, approved for meatless Fridays! Check out this recipe from A Sweet Pea Chef to create your own. Pick up shrimp from Four Winds Seafood available at our Uptown, Ochsner, Bywater, Mid-City, Bucktown and Downtown markets. If you want to go all out, pair your tacos with a homemade pico de gallo with tomatoes from Tomott’s or Cajun Growers and onions from Indian Springs Co-op.
To cook the shrimp, heat a skillet over medium-high heat and add olive oil.
Add the large, peeled and deveined shrimp to the hot oil.
To season the shrimp, add garlic powder, chili powder, cayenne pepper, ground black pepper, sea salt, and granulated onion to the pan and stir to evenly cover the shrimp with the seasoning. (This seasoning mix will leave the shrimp decently spicy so if you want less heat, remove the cayenne or add more cayenne to add more heat.)
Cook the shrimp, stirring frequently, until the shrimp is golden on the outside and no longer transparent on the inside.
Lay a corn tortilla flat on a clean surface.
Pile several shrimp onto the center of the tortilla, followed by the pico de gallo, and then drizzle with my avocado cilantro sauce over the top.
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.