Shrimp summer tacos

6 small corn tortillas 300 g shrimp 2 tbsp olive oil 1 spring onion 1 garlic clove 1 stalk lemongrass Zest of 1 lemon 1 tbsp fresh coriander 1 tbsp fresh mint Salt Pepper

For serving

6 tbsp sour cream Zest of ½ lemon

Peel and coarsely chop the shrimp. Finely chop the spring onion, lemongrass, garlic, coriander, and mint.

Heat 1 tbsp olive oil in a pan and sauté the onion and garlic for 1–2 minutes.

Remove from heat and mix in the lemon zest, shrimp, lemongrass, herbs, salt, and pepper.

Fill one side of each tortilla with the shrimp mixture and fold in half like a half-moon.

Grill the folded tortillas over coals with 1 tbsp olive oil for 1–2 minutes per side until charred and crispy.

Serve with a spoonful of sour cream and some lemon zest on top.

Fast Recipes

Shrimp saganaki

Do you want me to send you more delicious recipes?

Subscribe and be the first to learn about new recipes and my news!

Shrimp summer tacos

Servings

Preperation

Cooking

Waiting

For serving

See more recipes:

Egg noodles with shrimp and vegetables

Shrimp Pasta

Shrimp Salad with Avocado and Lemon Yogurt Dressing

Shrimp saganaki