Shrimp tacos from Cook’s Country Magazine, Feb/Mar 2018 (page 18)

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Notes about this recipe

  • dbuhler on June 07, 2024

    Delicious, and so easy to make! Like the other reviewer mentioned this is a really great technique to have and I'm looking forward to trying it with shredded pork and shredded chicken tacos as well. We loved the flavor of these tacos and the crunchy shell, and we really enjoyed them with shredded lettuce and avocado. We served these with homemade lemonade, and I would do that again. This is a definite repeat!

  • Rinshin on January 29, 2018

    Loved the technique of crisping corn taco shells in the oven and loved the idea of adding cheese to shells before baking. I used similar technique to finish carnitas tacos and it worked great. The shrimp part of this recipe is wonderful too. I was first skeptical because of the ketchup addition, but it really works. And this recipe is so easy. I know it's not traditional, but I prefer crispy and somewhat crunchy tacos, and this made it possible to enjoy without frying the shells. Perfect recipe.

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