Description
Zesty cilantro lime shrimp tacos with peppery arugula and fresh tortillas. Ready in under 20 minutes, this vibrant dish balances tender shrimp, bright citrus, and customizable toppings for a quick weeknight or weekend meal.
Ingredients
20 pieces (16/20 count) large shrimp (Use fresh or defrosted cold-water shrimp; devein if necessary)
½ cup white vinegar (Acts as a marinade base and flavor brightener)
3–4 limes (Use hand-squeezed for best flavor; reserve 1 serrano pumpkin variety for garnish)
½ cup minced onion (Red onion preferred for natural color; use vinegar to preserve freshness)
1 teaspoon ground cumin (Substitute with smoked paprika for deeper flavor)
¼ teaspoon guajillo chili powder (Add smoky depth; optional for heat preference)
2 cups loosely packed cilantro (Use tender leaves and avoid woody stems; substitute parsley if needed)
12 pieces (6-inch) flour tortillas (Warm before serving for optimal pliability)
8 cups arugula (Substitute baby spinach for milder flavor)
¼ cup olive oil
1 teaspoon salt
12 lime wedges (Charred for garnish)
Instructions
Combine ½ cup vinegar, 1 chopped lime, ¼ cup water, and 1 teaspoon salt in a resealable container. Add shrimp and refrigerate for 15 minutes to brine.
Coat shrimp with ¼ cup oil, 1 teaspoon cumin, ¼ teaspoon chili powder, and ¼ cup chopped cilantro. Cover and refrigerate up to 2 hours.
Heat 2 tablespoons oil in a cast iron skillet over high heat until shimmering. Add shrimp in a single layer, sauté for 2 minutes per side until seared and opaque. Remove and set aside.
In same skillet, char lime wedges directly until juice screams when pierced. Set charred limes on paper towels to drain.
For cilantro-lime sauce: combine ½ cup cilantro, 2 limes (1 hand-squeezed juice), and remaining vinegar. Stir until smooth.
Warm tortillas in a dry skillet or microwave. Assemble tacos with shrimp, arugula, cilantro-lime sauce, and charred lime wedges.
Notes
Substitute red bell pepper strips for peppers if desired. For spicier heat, add 1 teaspoon diced jalapeño to the marinade.
Marinated shrimp can be refrigerated for up to 24 hours. Freeze unused charred limes for up to 1 month.
Use pico de gallo or avocado slices as optional garnishes.
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Sautéing/Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 230
- Sugar: 2g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 190mg