The Avocado Crema will keep for 1-2 days but be aware that it will darken in color due to the avocado but still be good. Make sure you store your shrimp, crema and Mango Salsa separately. These Shrimp Tacos don’t last long a our house but if you need to store them, your leftover Shrimp Tacos will store well in the refrigerator in airtight containers for 2-3 days. Top Shrimp Tacos with Mango Salsa and Crema. You can reheat the shrimp in the microwave for approximately one minute or until warmed through or in a skillet for about 2 minutes or until warmed through. To cut down prep work you can: 1) Defrost your Shrimp 2) Toss you Shrimp with Spices and 3) Make Mango Salsa all in advance so your shrimp tacos come together lighting fast at dinner time Can I reheat Shrimp Tacos? The most time consuming part of this easy Shrimp Tacos recipe is not the shrimp but rather the other components. Toss with cilantro and fresh lime juice according to recipe.Cook shrimp just until opaque, about 1-½ – 2 minutes per side.Place shrimp on the grill in a single layer.Grease grill (I use a wad of paper towels dipped in vegetable oil).Instead of cooking shrimp for Shrimp Tacos on the stove top, you are welcome to grill your shrimp: Add additional lime juice and hot sauce if desired. Step 5 – Assemble: Add shrimp to a tortilla followed by Mango Salsa, Cotija Cheese then Avocado Crema.Step 4 – Add Cilantro: Once the shrimp is cooked, toss it with cilantro and fresh lime juice to achieve a fresh, zesty, citrusy cilantro shrimp with just the right amount of kick.Scrape shrimp and garlic/juices to a plate. Add shrimp in a single layer and let cook 1 minute without touching then continue to cook and stir for approximately 3-4 minutes or just until shrimp are opaque and cooked through. Step 3 – Cook Shrimp: Melt 1 tablespoon butter with 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.Either way, I like to use this time to prepare the Mango Salsa and Avocado Crema. Step 2 – Marinate: Let sit 15-30 minutes at room temperature OR cover the bowl and refrigerate for up to 12 hours.If you are sensitive to heat or want to make these Shrimp Tacos extra kid friendly, you can omit the cayenne pepper although I don’t find the shrimp very spicy once loaded with sweet Mango Salsa and bright Avocado Crema. Step 1 – Toss with seasoning: Toss your defrosted shrimp with all the spices, garlic and lime zest.Whatever you do, resist the urge to use warm tap water (and definitely NOT the microwave) as this will cause the shrimp to defrost and cook unevenly.The easier way to defrost your shrimp if you remember in advance is to remove your frozen shrimp to a covered bowl and let them defrost in the refrigerator overnight.At this point the shrimp should be completely defrosted. Let shrimp sit an additional 10- 20 minutes. After 10 minutes, replace the water in the bowl with new cold tap water and resubmerge the shrimp. Place this sieve in a large bowl of cold tap water for 10 minutes. To quickly defrost, place the frozen shrimp in a fine-mesh sieve or colander. There are two options for defrosting your shrimp. If you keep frozen shrimp on hand, then you can make these Shrimp Tacos any night of the week! Once your shrimp is defrosted then it will cook up in minutes – literally. I love shrimp because it’s so convenient, you don’t have to chop any raw meat, and it cooks super quickly.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |