Fiesta Shrimp Tacos

I usually make most of our meals from scratch, but sometimes I just don’t have the time. I scrounged around in the freezer and found a box of pre-cooked popcorn shrimp. Then I took a gander around the SeaPak website and came across this contest-winning recipe for great fiesta shrimp tacos. I had everything on hand except an avocado, so I made a quick trip to the grocery store and I was set.

Fiesta Shrimp TacosAnd they were really, really good. If you don’t have shrimp, you could substitute chicken strips, fried clams, or fish or chicken nuggets. The crunchy slaw, creamy avocado, fresh lime and a tangy sauce really went well with the crispy fried shrimp.

Fiesta Shrimp Tacos

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5

Ingredients

For the tacos

  • 1 18 ounce package SeaPak┬« Popcorn Shrimp
  • 10 flour tortillas heated
  • 1 pound coleslaw mix
  • 8 ounces white cheddar cheese shredded
  • 1 large tomato diced
  • 1 6 ounce can sliced black olives, drained
  • 1 avocado chopped
  • Lime wedges for serving if desired

For the sauce

  • 8 ounces sour cream
  • 1 package Ranch dressing mix I used our homemade mix
  • 1 packet taco seasoning I used our homemade mix
  • Milk as needed

Instructions

  • Cook the shrimp per the package instructions.
  • Meanwhile, make the sauce by whisking together all ingredients. If the sauce is too thick whisk in a tablespoon or two of milk.
  • Spread a tablespoon of sauce over each tortilla.
  • Add slaw mix, cheese, tomato, olives and avocado.
  • Top with shrimp and drizzle with a bit more sauce.
  • Serve with a lime wedge for squeezing over the taco.

Tacos

Crunchy tacos may not be authentic, but they are our favorite. There’s something about that crunch.Tacos

These tacos disappear fast. If you’re making them for a crowd, set up a ‘taco bar’ with several toppings available.

Tacos

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 -8
Author Mike

Ingredients

For the toppings (or add your own)

  • 1 cup Southwestern sauce
  • 1 cup Taco sauce
  • 1/4 small head iceberg lettuce shredded
  • 2 cups sharp cheddar cheese shredded
  • 1/2 medium white onion chopped
  • 2 avocados chopped
  • 2 large tomatoes chopped

Instructions

  • Brown beef in a large skillet. Drain most of the drippings. Add the taco seasoning and combine well. Reduce heat. Add 1/4 cup of water and simmer, uncovered, for 1 hour or until tender.
  • Heat taco shells per package instructions.
  • Serve with toppings.