Shrimp Tacos are a staple at our house – a fast weekday dinner that is sure to please even the picky eaters. I always have a bag of frozen shrimp in the freezer and a pack of tortillas. We quickly fry up the shrimp with some oil, garlic and cumin – maybe a dash of chilli if we want a little extra spice.
I then season some sour cream or plain yogurt with cumin and lime juice. A little shredded cabbage for some crunch, coriander and avocado if you like, and a squeeze of lime – you’re set. The best part of this meal is that we assemble everything at the table – the kids love adding all the things they love to their tortilla – sometimes even a bit of shredded cheese will sneak into their serving.
PS: I find the store bought tortillas taste best if I warm them up straight on the gas burner flame – just enough so they blister.
