- Estimated Cooking Time According to Recipe: 17 Minutes
- Actual Cooking Time (Including Prep): 16 Minutes
Oops. I forgot that these were supposed to be crispy. I was on a shrimp kick this week and have been turning out shrimp recipes so just went ahead and made these without using breaded shrimp. They still turned out awesome! Even better than the pineapple shrimp tacos I made yesterday. To be honest though, they probably would have been better with some battered shrimp. I guess I’ll have to concede that the non-breaded version is healthier!
This recipe is mega-fast. I completed three tacos in in only 13 minutes. The only downside is that those 12 minutes do not include making the cilantro lime coleslaw which is crucial to the recipe. That takes about 10 minutes to make, especially if you need to shred your carrots. The actual taco recipe you can get from Blackberry Babe.
When I first found this recipe I wasn’t even going to do the cilantro slaw, but decided to do it anyway to keep the recipe tasting authentic to what the author wanted. Boy, was I surprised at how tasty it was! Wow. You gotta try it! It only takes a few minutes, and keeps well in the fridge so you can have it for a few days at lunch this week if you make extra.
Shelling the shrimp takes a few minutes if you use non-breaded like I did. Buying pre-breaded coconut popcorn shrimp like the recipe suggests, you can just bake them in the oven for a few minutes while you prep the slaw or tortillas.
Imagine that -something as simple as sour cream and sweet chili sauce can make a really delicious topping for these shrimp tacos!
Mmmm. I always pan fry my corn tortillas to make them a bit crispy. I prefer corn to flour because there are fewer carbs and calories. But you can use any style tortilla you want!
Compared to other taco experiments I’ve done before, I definitely prefer using whole shrimp versus cutting it up. It’s much more satisfying to bite into. Just don’t drop any while you’re filling the tacos!
To finish up, just add the coleslaw, then the sour cream. I like to add the cream on top, but you could also spread a thin layer on the soft taco shell to get a more even distribution.
These things didn’t last long. Sometimes with recipes I just box it up for the next day or give it away, but I mowed through these tacos pretty quickly.