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Lemony Shrimp Tacos

Shrimp tacos are classic Mexican-style street food, filled with a variety of ingredients. We take the inspiration and add lemony goodness, along with a spicy edge. It’s the perfect pick-me-up meal for any day of the week.
Print Recipe
Course Appetizers, Main Course, Main Dish
Cuisine Mexican

Ingredients
  

  • 1 lb shrimp cleaned & deveined
  • 1 lemon zest & juice
  • 1 teaspoon garlic minced
  • 1/2 teaspoon Cayenne pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 2 cobs corn
  • 1 bell pepper seeded & sliced
  • 1 large Vidalia onion sliced
  • 8 small tortillas

Lemon Crema

  • 1 cup Greek yogourt
  • 1 lemon zest & juice
  • Pinch salt
  • 1/2 cup cilantro for garnish

Instructions
 

20-30 Minutes Before

  • Reserve 2-3 tablespoons of oil, and set aside for now.
  • Add the rest of the oil to a small bowl, along with the lemon zest and juice, garlic, Cayenne pepper, chili powder, and salt. Stir to blend thoroughly.
  • Place the shrimp in a second bowl, and pour about three-quarters of the lemon/oil mixture over them. Stir lightly to coat, cover the bowl and place in the fridge to marinate for 20 to 30 minutes.

When You're Ready

  • With a sharp knife, remove the corn from the cobs
  • Heat the 2-3 tablespoons of oil you’ve set aside in a large skillet, and add the corn along with a pinch of salt.
  • Cook for about 2 minutes, stirring frequently.
  • Add the bell pepper and onion, and saute for another 2 to 3 minutes, until they begin to get fragrant.
  • Remove the shrimp from the marinade, and add to the skillet.
  • Use the leftover marinade to season the shrimp and vegetables as you stir them constantly.
  • When they’re almost done, beat about 2 teaspoons of the lemon juice and all the lemon zest into the Greek yogourt, and adjust with salt if necessary.
  • Heat the tortillas in the oven.
  • Assemble by spooning the shrimp mixture over the middle, and topping with a dollop of lemon crema along with a sprinkle of cilantro.
Keyword Lemons
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