I thought it’d be fun to share with you some of mister FrenchByDesign’s world over here, so today, I’m sharing his signature shrimp tacos recipe. It’s one of our favorites at the house, and it’s easy to prepare for a laid-back soirée with friends and fam’ on the patio — ok, indoors if you don’t live in sunny California or if it’s not summer where you read me from. Bon appétit, friends!
Easy Shrimp Tacos Recipe
You will need:
- 8 to 10 soft tortillas
- 2 cups of shredded Mexican blend cheese
- 1 ½ cup of Pancetta, lardons or bacon, diced
- 1 medium-sized red onion, or 2 small shallots, chopped
- 30 to 35 shrimps (count 4 shrimps per taco, 2 tacos per person)
- 2 cups of shredded cabbage
- 1 cup of sour cream
- 1 cup of red salsa
- 1 tablespoon of lime juice
- Seasoning: salt, pepper, paprika, and chili powder or Tabasco-style sauce
- Freshly-cut cilantro leaves for presentation
In a large saucepan, cook the diced pancetta or bacon for 5 minutes. Add the chopped onion and let the mixture cook together for another 5 minutes. Then, add the shrimps and let simmer on medium-heat for 8 to 10 additional minutes, or until the shrimps are fully cooked. Season with salt, pepper, and one tablespoon of paprika.
Set the saucepan aside.
For the sauce, mix, in a bowl, the sour cream with the red salsa and the tablespoon of lime juice (1:1:1 ratio, in case you need to make more). Add the chili powder or Tabasco-style sauce to your preference (optional).
Build your taco:
Start with the shredded cabbage as a base of your taco, then add the shrimp/pancetta/onion mixture, and top with a spoon of sauce and some shredded cheese. Add the cilantro as a topping if desired. Serve immediately.
Shop the post
Canapé plates from Suite One Studio ·
Kitchen clothes used as napkins from Fog Linen
Vintage forks, scouted, similar here.
Steak knife with rubber wood handle, from Laguiole
Recipe by mister FrenchByDesign, photography by me.