Achiote Shrimp Tacos
downloadEmail This Post

Achiote Shrimp Tacos

Prep: 15 minutes plus marinating
Cook: 4 minutes • Serves: 4

1 tablespoon achiote powder or 2 tablespoons achiote paste
1 garlic clove, minced
2 tablespoons fresh orange juice
1 teaspoon Food Club White Vinegar
1-1/4 pounds raw 36-40 count peeled and deveined Brookshire Brothers Shrimp, thawed if necessary
1/4 cup thinly sliced red onion
2 teaspoons fresh lime juice
1/8 teaspoon Food Club Salt
2 tablespoons Food Club Corn Oil
8 reduced sodium soft taco flour tortillas, warmed
1/4 cup chopped fresh cilantro leaves
1/4 cup thinly sliced radishes

1. Place achiote in a bowl; whisk in garlic, orange juice and vinegar. Add shrimp and toss to coat; cover and refrigerate 1 hour.

2. In small bowl, toss onion, lime juice and salt. Remove shrimp from marinade; reserve marinade.

3. Heat large skillet over medium-high heat until hot. Add oil and shrimp; cook 3 minutes or until shrimp turns opaque throughout, stirring frequently. With slotted spoon, transfer shrimp to bowl. Add reserved marinade to skillet; cook 1 minute. Pour marinade over shrimp.

4. Serve shrimp in tortillas topped with onion mixture, cilantro and radishes.

Approximate nutritional values per serving:
361 Calories, 12g Fat, 3g Saturated Fat, 169mg Cholesterol,
850mg Sodium, 35g Carbohydrates, 2g Fiber, 28g Protein