Steps to Make Yard House Blackened Shrimp Taco

Cilantro Shrimp Tacos

Since other proteins haven't been reliably in stock at our local grocery store these past few weeks.

Recipe Summary Cilantro Shrimp Tacos

These cilantro shrimp tacos are sort of a work in progress; I've only made it twice, so I haven't had much time to try different methods. I made it one day when trying to think of something to make for dinner, and I thought it turned out really well. I think it can be easily adjusted to suit different tastes. Serve with lime wedges.

Ingredients | Yard House Blackened Shrimp Taco

2 ½ tablespoons olive oil, divided

1 clove garlic, finely chopped, or more to taste

1 (16 ounce) package frozen uncooked small shrimp - thawed, peeled. and deveined

1 small bunch cilantro, chopped, divided

¼ teaspoon seasoned salt

¼ teaspoon chili powder

¼ teaspoon ground cumin

salt and ground black pepper to taste

4 (6 inch) corn tortillas, or more to taste

Directions

Heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic; cook until golden, about 2 minutes. Add shrimp, about 1/3 of the cilantro, seasoned salt, chili powder, cumin, salt, and pepper. Mix well and cook until mixture is heated through and shrimp is opaque, 5 to 7 minutes.

Heat remaining olive oil in a separate skillet over medium heat. Add 1 corn tortilla at a time and cook until warm and slightly crispy, about 90 seconds each.

Spoon shrimp mixture onto tortillas and serve with remaining cilantro.

Info | Yard House Blackened Shrimp Taco

prep: 10 mins cook: 15 mins total: 25 mins Servings: 4 Yield: 4 small tacos

TAG : Cilantro Shrimp Tacos

World Cuisine, Latin American, Mexican,