- 3 Tbsp black peppercorns
- 3 quarts water
- 1 Tbsp salt
- 1 tsp ground red pepper
- 2 limes, quartered
- 1 pound medium shrimp, peeled and deveined
- 1/2 cup coarsely chopped fresh cilantro
- 1/4 cup fresh lime juice
- 1 Tbsp minced seeded jalapeno pepper
- 12 (6 inch) corn tortillas
- 3/4 cup peeled tomato
- 1/2 cup sour cream
- 1/2 cup chopped green onions
Level of difficulty Average
Cost Average budget
Place the peppercorns in a double layer of cheesecloth. Gather edges of cheesecloth together and tie securely. Combine cheesecloth bag, water, salt, red pepper and lime quarters in a Dutch Oven.
Bring to a boil, cook 2 minutes. Add shrimp, cook 2 minutes or until done. Drain. Discard cheesecloth bag and lime quarters.
Combine shrimp, cilantro, lime juice, and jalapeno pepper, tossing well to coat. Heat tortillas according to package directions. Spoon 1/3 cup of shrimp mixture into each tortilla. Top each taco with 1 Tbsp tomato, 2 tsp sour cream and 2 tsp onions.
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Chef Tips and Tricks
- Shrimp (already cooked)
Slice pepper and place slices in the toaster
Mix Tzatzíki and shrimp
Spread the mix onto the toasted pepper