Cilantro and Garlic Infused Shrimp Tacos

Beef and chicken usually star in taco dishes, so try this break from tradition. The cilantro and garlic shrimp is mouthwatering and will soon become a staple taco filler. Celebrate Cinco de Mayo with these yummy shrimp tacos.

Ingredients for Shrimp Tacos

1 small bunch cilantro (20g)
5 cloves garlic
1 bunch green onions, chopped
1 bag of large shrimp (30-40 shrimp)
2 cups sliced mushrooms (Chef's Note: I use mini bellas)
Organic canola or grapeseed oil

Fixings

Romaine lettuce for the shell or Organic Corn or Gluten-free Tortilla wraps or taco shells
Diced tomatoes
Shredded lettuce
Shredded cheese or non-dairy alternative
Sour cream or non-dairy substitute
Salsa or guacamole of choice

Directions

In a food processor/chopper grind the garlic and cilantro. Heat oil in a pan on med/high heat. Add green onions and garlic/cilantro mix. Add mushrooms and sautée while mixing periodically for about 10 minutes. Remove from heat, place in a bowl and cover.

Reduce the heat to low/med and add the shrimp. Cook until both sides become pink. Add the veggie and cilantro mix back into the pan and mix well. Cook covered, mixing periodically, for 4-5 minutes.

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Warm up tortillas and top with fixings and shrimp. Enjoy!

 

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