Sizzling Coriander Shrimp Tacos with Handmade Corn Tortillas | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Sizzling Coriander Shrimp Tacos with Handmade Corn Tortillas

Yield: 10 to 12 tacos

Your rating: None (1 vote)
Your rating: None (1 vote)

The flavors of shrimp tacos are fresh, vibrant and, if you choose, fiery.


These ingredients are:
gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free


Heat the oil in a large, heavy sauté pan over medium-high heat. Add the shrimp and coriander seeds in a single layer and let the shrimp cook on one side without stirring for about 2 to 3 minutes or until any liquid in the pan is reduced and the underside of the shrimp starts to turn dark pink. Flip them, sprinkle the garlic and green onions around the pan, and cook until the prawns are just opaque through.

Season with salt, pepper, freshly squeezed lime juice, and hot sauce, all in generous measure, and toss to blend the flavors.

On a griddle or in a hot sauté pan, heat the tortillas a few at a time and place 1 or 2 on each serving plate. Top each tortilla with about 2 tablespoons of sliced cabbage and 2 shrimp. Drizzle generously with Creamy Chipotle Sauce and scatter with cilantro sprigs. Serve with salsa, lime wedges and additional topping options as your imagination dictates!

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired March 8, 2012.

Recipe search

Refine search   Tips »

Related Share Comments My PCC


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)