Just in time for Cinco de Mayo — and it falls on Taco Tuesday this year! 🌮🍤
Immediately after our visit to Houston, Costa Maya and Cozumel; I had to recreate the pico de gallo and tacos we enjoyed beachside.
We love a fresh taco night over here. There’s just something about juicy tomatoes, lime, cilantro, and crispy shrimp on a warm day that makes everything better. And I was honestly shocked at how easy pico de gallo is to throw together
Hope these shrimp tacos make it into your dinner rotation too! ☀️🌮
These Kirkland shrimp tempura from Costco make dinner SO simple too. They’ve become one of my go-to freezer staples for those nights when I have no idea what to make for dinner but still want something fun and delicious.
Shrimp Tacos – Easy Mode
Comes together beautiful! Perfect for a fresh, light dinner.
Ingredients
- 12 frozen shrimp tempura
- 12 tortillas flour or wheat
- 1 cup of shredded cabbage
- 1/4 cup of mayonaise Kewpie preferred
- 1 lime
- 2 cups Pico de Gallo
- 1 cup Greek yogurt
- 1 cup cilantro chopped
- 1 garlic clove minced
- 1 tbsp salt
- 1 tbsp pepper
- 1 tsbp honey
Instructions
- Combine 1/2 cup of cilantro, juice of 1/2 lime, Greek yogurt, honey, salt and peper and set aside. Combine cabbage, mayo and juice of 1/2 lime. Set aside.
- In an airfryer, cook shrimp tempura per the instructions. We use the Kirkland one and airfry at 400 for 10-12 mins. Flipping halfway.
- While the shrimp tempura is cooking, heat the torillas and keep warm in a tea towel.
- Serve together for table assembly.
- Pairs well with avocado, picked cabbage too!
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