Salted Herb Shrimp Tacos
Salted Herb Shrimp Tacos
An original recipe from Stéphanie Ross
Photo credit: Nathalie Charron
Fresh, colourful and made for sharing, these tacos are perfect for summer gatherings. Served family-style at the centre of the table, they’re bursting with flavour, with Salted Herbs from Bas-Saint-Laurent adding incredible taste with just a small amount.
Preparation
15 min
Ingredients for 4 (2 TO 3 TACOS PER PERSON)
For the Shrimp & Tortillas
- 1 tbsp extra-virgin olive oil<br/>
- 1 tbsp lime juice
- 1 tsp dehydrated Salted Herbs from Bas-Saint-Laurent
- 1 tsp maple syrup
- 2 tsp sweet paprika
- ½ tsp ground cumin
- 500 g raw peeled shrimp (91–110 count), deveined and tails removed
- Small 7-inch corn tortillas (2 to 3 per person)
- Freshly ground pepper, to taste
Toppings (optional and to taste)
- Mexican-Quebec Guacamole with Salted Herbs
- Pico de Gallo with Salted Herbs
- Fresh Lime and Salted Herbs Sauce
- Shredded red cabbage
- Pickled red onion
- Lime wedges
Preparation
Shrimp & Tortillas
- In a small bowl, whisk together the olive oil, lime juice, maple syrup, dehydrated Salted Herbs from Bas-Saint-Laurent, paprika, cumin and pepper. Set aside.
- Place the shrimp in a large bowl. Pour the seasoning mixture over the shrimp and toss to coat evenly.
- Heat a non-stick skillet over medium heat. Cook the shrimp until fully cooked, pink and lightly browned.
- Warm the tortillas in a dry skillet for about 30 seconds per side, until soft and lightly golden.
Assembly
- When ready to serve, fill the tortillas with your choice of toppings and enjoy.
- Suggestion And Tips
- Salted Herbs from Bas-Saint-Laurent are naturally very flavourful, so it’s always best to start with a small amount and adjust the seasoning to your taste.
- For a fully summer-inspired version with a delicious smoky touch, the shrimp can also be cooked on the BBQ using a grill pan or plancha. The tortillas can be warmed directly on the grill for a few seconds per side, until heated through, soft and lightly charred.
