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Shrimp tacos are a versatile and customizable dish that can be changed to fit your families likes. Shrimp tacos can be served in soft tortillas, like flour or corn tortillas, or crispy taco shells, depending on your preference. We hope your family enjoys this quick and easy to make meal. by Sabrina Lee
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Shrimp tacos are a versatile and customizable dish that can be changed to fit your families likes. Shrimp tacos can be served in soft tortillas, like flour or corn tortillas, or crispy taco shells, depending on your preference. We hope your family enjoys this quick and easy to make meal. by Sabrina Lee
2 bags Salad Size Shrimp (defrosted)
1 head chopped iceberg lettuce
5 firm roma tomatoes
1 yellow onion
1 bunch cilantro
2 limes
1 to 2 cups Sharp cheddar cheese, shredded
½ c. sour cream
1 container Taco Seasoning
Corn tortillas
Defrost shrimp – can be overnight in the refrigerator or with cold water
Place shrimp in non stick pan on medium heat.
Chop lettuce, 2 tomatoes and ½ onion, slice 1 lime, place in separate bowls.
Finely chop cilantro, remaining onion and tomatoes, place in 1 bowl and mix together with juice from ½ of a lime.
Once the shrimp are thoroughly heated, drain access water, place back on stove, low heat, season with taco seasoning to taste, heat for another 2 to 3 minutes.
While the shrimp are heating with the seasoning, take ½ cup of sour cream and mix with taco seasoning to taste, and juice of ½ lime, to taste. Mix thoroughly.
Place corn shells in a damp paper towel and in microwave for 15 to 30 seconds to steam.
Build tacos and enjoy!
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