Cumin Shrimp Street Tacos

I love tacos and these Cumin Shrimp Street Tacos are a perfect example of why. The blend of flavors in these tacos make you close your eyes, shake your head and say a long “yum”. Shrimp tacos is a quick and easy Tuesday Night meal (who doesn’t love Taco Tuesday?). Now I know cumin can be the star of the shrimp taco show.

I am no stranger to shrimp tacos. When I sauté my shrimp, I use a very specific recipe. I have been using it for years and get a ton of complements on it. That is why it is surprising that I prepared it differently. I let cumin be the leading spice on my shrimp. In fact, I did not even use garlic!!! I mean that is unheard of for me. Out of the blue, I decided to try something new. It was cold out (okay, Florida cold, but cold for us) and maybe the cumin just sounded warm to me? I do not know what made me deviate from my norm, but I am so glad I did.

Cumin is Perfect for Tacos

Since being on the Mediterranean Diet, I have been using cumin more frequently and I really enjoy it. Cumin is popular in the eastern Mediterranean region, but has made it’s way into Mexical i cuisine. Smoky, earthy and slightly citrusy, cumin is becoming a more mainstream spice. Cumin is a fantastic compliment to chili pepper and other southwest flavors.

I sautéed the shrimp in two spices, cumin, and a spice-blend from Penzeys – Arizona Dreaming. What I love about Arizona Dreaming is it has a distinct southwest flavor and it is salt free. Penzeys also sells an amazing cumin if you do not have it in your cupboard already. (Find both spices below after the recipe.)

Extra-virgin olive oil, cumin and Arizona Dreaming were the perfect blend to use on the shrimp. The cumin with the spice blend creates a sweet and smoky flavor really compliments the shrimp. There are a few other delicious ingredients in the Cumin Shrimp Street Tacos that totally complete the dish.

Street Tacos – Fresh Simplicity

Street tacos are a small handheld dish, so the ingredient list should not be too extensive. One thing I love about making street tacos is the fresh simplicity that is perfect for the Mediterranean Diet. White corn tortillas are crisped in a pan with a spritz of extra virgin olive oil (EVOO). Mixed greens dressed with a hint of sea salt and EVOO adds a little crunch. Creamy Feta cheese, freshly cut scallions and a handful of fresh cilantro made this dish so delicious that I had to make it the next day for lunch!

Shrimp Tacos at lunch — Shrimp Tacos for lunch? Yes, please!
My coworker was happy I packed tacos for her too!

Easy Prep Pescatarian Taco Tuesday

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5/5

4 servings

30 minutes

Ingredients

12 small white corn “street” soft taco shells

24 ounces of shrimp, peeled and deveined

3 tablespoons of extra virgin olive oil, divided

1 tablespoon of cumin

1 tablespoon of southwest seasoning (salt free)

4 ounces of Feta cheese, crumbled from a block

4 handfuls of cilantro, finely chopped

6 green scallions, small diced

3 cups of mixed greens

1/2 teaspoon of sea salt

Instructions

Spritz each side of the tortilla with extra virgin olive oil and lightly crisp on a griddle or large non-stick pan on medium high heat. Keep warm.

Wipe the pan used for the tortillas. Add 2 of tablespoons of the extra virgin olive to the pan. Add the shrimp and evenly cover with the cumin and southwest seasoning. Cook on each side 2-3 minutes or until pink. Keep warm.

While the shrimp is cooking, dress the mixed greens with the remaining tablespoon of extra virgin olive oil and sea salt.

Lay out each of the tortillas, assembly style. Evenly distribute each of the ingredients (cilantro, scallions, Feta, shrimp, and dressed mixed greens) on each tortilla. Serve immediately.