{"id":111354,"date":"2022-03-08T21:11:13","date_gmt":"2022-03-09T02:11:13","guid":{"rendered":"https:\/\/www.thevalleyledger.com\/?p=111354"},"modified":"2022-03-08T21:11:45","modified_gmt":"2022-03-09T02:11:45","slug":"shrimp-street-tacos-recipe-by-joe-scrizzi","status":"publish","type":"post","link":"https:\/\/www.thevalleyledger.com\/?p=111354","title":{"rendered":"Shrimp Street Tacos Recipe – By Joe Scrizzi"},"content":{"rendered":"

I have been thinking about the beach as of late with some of the \"\"<\/a>warmer days that we have had recently.<\/p>\n

Savoring fresh seafood from various places and seeing what I had on hand, I put together a very tasty version of shrimp tacos.<\/p>\n

First time I tried them was a few years ago in Maryland, granted I love Fish Taco\u2019s, however there\u2019s a difference in taste and toppings.<\/p>\n

I was hooked! I put together this few nights ago, hope you will try it out\u2026..cause I will be making them again this weekend!<\/p>\n

Shrimp Street Tacos w\/ Citrus Radish Slaw, Pineapple Salsa & Lime Crema<\/p>\n

 <\/p>\n

Shrimp Marinade<\/u><\/strong><\/p>\n

\u00bd# large raw shrimp, shelled, deveined, rinsed, patted dry<\/p>\n

Juice from 1 orange, separated (use half for slaw)<\/p>\n

2 \u2013 3 T. fajita seasoning (use more per your palate of spice)<\/p>\n

Mix these 3 ingredients together in a non-reactive bowl, cover and refrigerate until ready to cook.<\/p>\n

 <\/p>\n

Citrus Slaw<\/u><\/strong><\/p>\n

2 C. shredded cabbage mixture, lightly packed<\/p>\n

4 red globe radishes, shredded<\/p>\n

Fresh orange juice, to taste<\/p>\n

Red wine vinegar, to taste<\/p>\n

S&P<\/p>\n

Mix these 4 ingredients together in a non-reactive bowl, set aside.<\/p>\n

 <\/p>\n

Pineapple Salsa<\/u><\/strong><\/p>\n

4 slices fresh pineapple, chopped (reserve juice)<\/p>\n

2 jalapeno peppers, seeds & membrane removed, finely minced<\/p>\n

\u00bc C red onion, finely minced<\/p>\n

2 T. cilantro or parsley, chopped fine<\/p>\n

\u00bd lime, squeezed<\/p>\n

Mix these 5 ingredients together in a non-reactive bowl, refrigerate until ready to use.<\/p>\n

 <\/p>\n

Lime Crema<\/u><\/strong><\/p>\n

\u00bd C. sour cream<\/p>\n

Juice of 1 lime<\/p>\n

Mix in glass bowl to taste and for a thinner drizzle consistency<\/p>\n

Chopped scallions, garnish, optional<\/p>\n

Once everything is prepped, start toasting your tortillas (4).<\/p>\n

I used 5\u201d King Hawaiian brand (first I saw),<\/p>\n

Add a little olive oil to a saut\u00e9 pan, warm and swirl.<\/p>\n

Place a tortilla in pan and let it crisp a bit, then flip, set aside and toast remaining.<\/p>\n

Add a little more olive oil and cook shrimp until pink.<\/p>\n

Assemble each tortilla with 3 or 4 cooked shrimp, slaw, salsa and lime crema.<\/p>\n

Plate & Enjoy!<\/p>\n

Chefs Notes<\/u><\/strong>:<\/p>\n

There was plenty of prep for this recipe, however once prepped, it will last for a few days for another meal.<\/p>\n

All you have to do is marinate more shrimp and saut\u00e9 and assemble.<\/p>\n

Several items can be purchased pre-made, however fresh ingredients I feel packs a tastier punch.<\/p>\n

Bottled juices can be used vs juicing fruit.<\/p>\n

I opted with a pre-made fajita seasoning packet, had it on hand.<\/p>\n

If you have spice on hand, definitely experiment and give it a try.<\/p>\n

When using any type of acid in food prep, always use a non-reactive bowl.<\/p>\n

Acids (vinegars, fruit juices) can leach a plastic or metal taste into foods.<\/p>\n

Use glass or ceramic\/stone\/clay.<\/p>\n

<\/h4>\n

For more fresh recipes and articles by\u00a0Joe<\/strong>\u00a0Scrizzi click here\u2026<\/a><\/h4>\n","protected":false},"excerpt":{"rendered":"

I have been thinking about the beach as of late with some of the warmer days that we have had recently. Savoring fresh seafood from various places and seeing what … Continue reading Shrimp Street Tacos Recipe – By Joe Scrizzi<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":111355,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[69,2360],"tags":[],"class_list":["post-111354","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-in-the-valley","category-joe-scrizzi"],"jetpack_publicize_connections":[],"acf":[],"jetpack_featured_media_url":"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2022\/03\/shrimp-tacos.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts\/111354"}],"collection":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=111354"}],"version-history":[{"count":0,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts\/111354\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/media\/111355"}],"wp:attachment":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=111354"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=111354"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=111354"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}