Recipe Of The Day: Cilantro Shrimp Taco | Features

CINCINNATI, OH (FOX19) - This recipe of the day will bring new taste to an old favorite. Chef Caitlin MacEachen Steininger and the team from Cooking with Caitlin are make cooking easy and fun for everyone! Chef Caitlin explains how to make a Cilantro Shrimp Taco.

Elevate your taco with a striking combination of orange, shrimp, and fresh avocado.  This will become one of your family’s favorite taco dishes ever.

• Yield: 16-20 servings
• Prep Time: 45 minutes
• Cooking Time: 5 Minutes

• 4-5 Large Flour Tortillas (Cut into 5 smaller circles)
• 1 lb Peeled, Deveined Shrimp (16-20 ct.)
• 2 Oranges
• 2 Avocados
• 1 Large Lime
• 1 Tb Chopped Fresh Cilantro
• 2 Tb Butter
• Salt and Pepper
• Add these items to your shopping list on Cozi.com

1. First, prepare all of your ingredients. Remove the shell and vein from your shrimp. Next, slice your shrimp in half length-wise so it looks like there are two shrimp. Place in a bowl and keep cold until ready to cook.

2. Next supreme your oranges. First, cut the top and bottom off of your orange. Then, slice the rind off of the orange, continually curving your knife to maintain the curve of the orange. Holding the orange in your hand, slice each segment of the orange in between its membranes.

3. To prepare your avocado, slice in half, remove the pit, scoop from the skin, and slice into long slices. (You want to wait to do this until right before your serve the tacos because the avocados will oxidize and turn brown.)

4. Zest your lime and chop your cilantro. Cut your tortillas. (If you do not own circular cookie cutters you can flip a cup over and substitute as a cookie cutter.)

5. Preheat a large sauté pan to medium high heat. Once it starts to warm up, add your butter, lime zest, and cilantro.

6. When the butter has melted and begins to bubble, add your shrimp to the pan and season with salt and pepper. Cook until the shrimp curls up and turns a pinkish color.

7. While the shrimp is cooking, lay out your tortillas and place one slice of avocado and one orange segment on each circle. Once the shrimp is finished cooking, place two pieces of shrimp on each tortilla.

8. Fold up, serve, and enjoy!

• If you are not confident in surpreming oranges you can always buy canned Mandarin oranges. You may have to use two segments per taco.
• I created this recipe as just a small appetizer; however, if you really love it, you can always use bigger tortillas and just stuff it with more filling.
• If you aren’t a fan of cilantro, you can always substitute fresh parsley.
• When buying shrimp, always look at the numbers on the package. 16-20 ct means that there are 16-20 shrimp per pound. You can also buy 25-50 count shrimp, even 8 count shrimp.