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Carolina Kitchen: Chupacabra

P-KITCHEN-SHRIMP TACO.transfer_frame_10417.png
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by Chef Emily Abernathy

Ingredients

  • Seared Shrimp Tacos (2 Tacos)
  • 6 Shrimp, we marinate ours in Chimchurri, but salt, chili powder, garlic, and lime work fine.
  • Olive oil or roasted garlic oil
  • 4 Corn Tortillas
  • 1/4 Cup Pico de Gallo
  • Half an avocado, sliced
  • 2 TBSP Jalapeno Pineapple salsa or salsa verde
  • Finely chopped romaine lettuce

Instructions

  1. Sear shrimp in oil and marinade on medium high heat until pink.
  2. Salt to taste
  3. Squeeze some lime on the shrimp.
  4. Remove from heat immediately.
  5. Layer 2 corn tortillas, we use Tortilleria Molina on Weaverville Hwy, with lettuce and 3 Shrimp.
  6. Top with jalapeno pineapple salsa or salsa verde, pico, and sliced avocado.
  7. Garnish with cilantro, lime and queso fresco.

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