Ahhhh…tacos, how I love you so! Those who know me well have certainly heard “I’ll eat anything in a tortilla” along the way. I’m only sort of kidding that I think of them as a life-giving force. Let’s just say when our dear neighbors announced they were opening Victory Taco in the parking lot of The Lark, my heart sang. If you’re in Bozeman and haven’t tasted their tacos, head over to their big, shiny vintage Spartan truck for slow-cooked meats tossed with homemade sauces and thoughtful toppings. Made-to-order without breaking the bank, Victory’s tacos were recently recognized by the LA Times and The Today Show. And that’s some serious taco publicity for Bozeman, Montana!

Kate and I would like to offer some healthy versions of American staples on Health Revolt. Since Victory doesn’t offer shrimp tacos, and since shrimp is easy, lean protein, I figured they are a good place to start. Also, Alan Christianson, one of our Health Revolt superheroes, a naturopathic medical doctor and author of The Adrenal Reset Diet wrote this article about shrimp, with the bottom line being this: enjoy them.

DSC_0197So here’s a super tasty shrimp taco recipe along with two addictive sauces. Mexican tartar sauce is a creamy, spicy addition to the shrimp tacos thanks to dill pickles and pickled jalapeños, and pico de gallo with lemon zest is a nice, fresh salsa with the perfect amount of tang. Just add purple cabbage and a healthy fat – avocado slices or guacamole my way – and assemble. Your weeknight routine just got a serious promotion.

These recipes are (almost) straight from Roberto Santibanez’s taco bibleTacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico…with a few adaptations.

Shrimp Tacos, Tacos de Camerón
Print Recipe
Here is a delicious shrimp taco recipe along with 2 toppings: Mexican tartar sauce, a creamy, spicy addition featuring dill pickles and jalapeños, along with pico de gallo with lemon zest, a fresh salsa with a good amount of tang. Just add sliced cabbage and avocado for a delicious upgrade to your weeknight routine.
Servings Prep Time
16 tacos 10 minutes
Cook Time
2-3 minutes
Servings Prep Time
16 tacos 10 minutes
Cook Time
2-3 minutes
Shrimp Tacos, Tacos de Camerón
Print Recipe
Here is a delicious shrimp taco recipe along with 2 toppings: Mexican tartar sauce, a creamy, spicy addition featuring dill pickles and jalapeños, along with pico de gallo with lemon zest, a fresh salsa with a good amount of tang. Just add sliced cabbage and avocado for a delicious upgrade to your weeknight routine.
Servings Prep Time
16 tacos 10 minutes
Cook Time
2-3 minutes
Servings Prep Time
16 tacos 10 minutes
Cook Time
2-3 minutes
Ingredients
Mexican Tartar Sauce, Salsa Tártara
Pico de Gallo with Lemon Zest Pico de Gallo con Limón Amarillo
Servings: tacos
Instructions
  1. Combine the shrimp, garlic, lime juice, Worcestershire, oregano, salt, pepper and 1 tablespoon of the olive oil in a large bowl, and toss well.
  2. Heat a large pan over high heat and add just enough olive oil to create a thin film on the bottom of the pan. Working in several batches to avoid crowding the pan, cook the shrimp until there are lightly browned and just cooked through, turning the shrimp over halfway through, about 30 seconds per side. Let the pan get hot before cooking each batch. Season to taste with kosher salt.
  3. Make the Mexican Tartar Sauce: combine the ingredients in a bowl and stir until they are well distributed. Season to taste with salt. The sauce keeps in the fridge for up to two days. Makes 1 cup.
  4. Make the Pico de Gallo with Lemon Zest: combine all the ingredients in a large bowl and stir thoroughly. Season the pico de gallo to taste with more peppers, lemon juice, and salt. I like to let the salsa sit for at least 30 minutes before serving. Makes about 2 cups.
  5. Assemble: Warm the tortillas, let each guest fill their tacos with shrimp, then top with Mexican tartar sauce and pico de gallo with lemon. I like to add sliced purple cabbage and avocado slices or guacamole. Enjoy.
Recipe Notes

These recipes are (almost) straight from Roberto Santibanez’s taco bibleTacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico…with a few adaptations.

Share this Recipe