>Zesty Shrimp Tacos

No one to cook for but myself.
And 3 days from my monthly paycheck. In other words…broke.

So this is when the scavenging starts. Still had some shrimp leftover in the freezer. Had sour cream, too. One might not normally think of those two things together, but when you’re on a budget, you work with what you got.

One quick $7 trip to the grocery store scored me shredded cabbage, 2 limes, and corn tacos.

My low budge invention is as follows:

Zesty Shrimp Tacos
(serves one)

For tacos:
8-10 medium sized shrimp, peeled and deveined
3 corn tacos
shredded cabbage
juice of one lime
salt and pepper
1/2 tbsp cayenne pepper
1/2 tbsp cumin
canola oil
For zesty sour cream:
1/4 cup sour cream
juice of one lime
1 tsp cumin
1 tsp paprika
Marinate shrimp in lime juice, salt, pepper, cumin, and cayenne for about 30 minutes in the refrigerator. 
While marinating, combine sour cream, lime juice, cumin and paprika. Mix well. Set aside.
Cook shrimp in frying pan until pink. Reduce heat to low simmer, cover with foil.
Coat the bottom of another frying pain with canola oil. Fry tortillas about 30 seconds on each side, until they puff up.
Arrange tortillas on a plate, top each with a handful of shredded cabbage, top with shrimp, and drizzle with sour cream.
End result: Delish.

About meganbrocato

Megan is a self-proclaimed foodie. Born in New Orleans, raised in Chicago, and now residing in Denver,Colorado, she has been exposed to quite the variety of cuisines and dining cultures. Onions and Garlic was launched in December 2010 as a platform to share recipes and foodie facts.

Posted on January 30, 2011, in budget, shrimp, sour cream, tacos. Bookmark the permalink. Leave a comment.

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