Categories: Recipes
      Date: Mar 18, 2019
     Title: Spicy Shrimp Tacos

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.