I’ll be honest, I’m already looking forward to warmer weather. Idaho winters, from what I’ve experienced, involve a lot of gray, dreary days and temperatures that make it way too easy to stay inside. I can’t wait for sunnier skies, more time outside, and the vibrant, light flavors that always seem to go with this time of year.
Dreaming about that time of year is a big part of the reason why I made these Chili Lime Shrimp Tacos. The smoky heat from the chili powder blends beautifully with the zesty tartness of the lime, the brightness of the tomato, and the refreshing cooling effect of the cucumber. This dish is vibrant, light, and perfectly satisfying! One bite, and you’re going to be dreaming of eating these at a picnic at the beach.
If you’re already looking for light summer meals, give these a shot!
Chili Lime Shrimp Tacos
1 lb shrimp, peeled and deveined
1 tsp chili powder
1 tsp lime zest
1/2 tsp salt
1/4 tsp garlic powder
1 TBSP oil
1 Roma tomato, diced large
1/2 cucumber, diced large
Juice of one lime
Corn or flour tortillas for serving
Put the shrimp in a bowl, and toss with the chili powder, lime zest, salt, and garlic powder. Leave to marinate for 30 minutes. Pour the oil into a sauté pan, and put the pan on medium heat.
While the shrimp is marinating, combine the tomato, cucumber, and lime juice in a bowl. Set aside. Cook the shrimp in the pan for 2-3 minutes on each side, until the shrimp is pink and completely opaque. Remove shrimp from pan, place 3-4 shrimp in each tortilla, and top with the tomato-cucumber salsa. Garnish as desired, and serve.
Serves about 4.
Hapanese Cuisine 