Originating in Baja California, fish and shrimp tacos have become popular pretty much anywhere seafood is available. These in particular have quickly become a fan favorite. The combination of avocado slaw, marinated shrimp, and garlic-lime mayo makes for a seriously delicious taco. Pretty much cooking shrimp fresh herb will do the trick!
The closest you’ll get is basil—it’s got an aromatic, summery flavor that pairs beautifully with shrimp. Chives, flat leaf parsley, or green onions are other solid options. The char gives them a little smoky flavor, warms them up, and makes them more pliable. You can also heat your tortillas in a hot cast iron skillet.
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What kind of hot sauce should I use? In the test kitchen, we like Cholula or Tapatio, but Tabasco or even Sriracha would be delicious! I bought shrimp with the shells and tails on. Since these shrimp are going in a taco, it’s really best that they’re totally free of shells. Removing the shell and tail from shrimp is actually super easy. The tail can also be pulled off, but do it gently to preserve as much meat as possible.