Shrimp Taco recipe review

By: Gabe Kleiber

This recipe is from

This is from my mom’s own personal food website, and I wanted to make this because it usually only takes her half an hour to cook, but is still one of my favorites.

It has less than 10 ingredients and only 4 steps, could easily be made by a middle schooler, but still manages to cover every base a taco should. It is easily better than many of its restaurant counterparts. If anyone is interested in learning to cook, this would probably be my number one suggestion.

Even though the recipe says to grill, a cast iron skillet does the job just fine. This is the only thing you actually have to cook, the rest is just prep and assembly. The night I made this I was in a time crunch, so I just microwaved the tortillas. In total, it took around 25-30 minutes. For an experienced cook, it is easily doable in under 20.

With all the talk about speed, I don’t mean to understate how good the taco itself is. A beautiful golden crust on well seasoned shrimp, mixed with the acidity from the lime is already a good dish on its own. But combined with the texture and freshness of avocado, and the multi-layered flavors of pico de gallo with a slight dash of hot sauce elevates it to extraordinary new heights.

This would certainly be an accepted dish at a fine dining restaurant, but it was made by a home cook in half an hour. This is truly a gem among dishes. I could eat this every week and be left with an appetite for more and plenty of time to spare. One of the best and easiest meals to make I have ever seen in all my years of eating. 10/10

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