As you can probably tell, we like tacos . . . all kinds of tacos (Shredded Chicken Tacos, Shredded Beef Tacos, Chili Rubbed Salmon Tacos and Taco Salad. We also eat ground beef tacos but use the super simple taco seasoning from Old El Paso (EF, DF, GF). We generally have some kind of taco about twice a month. They are just so easy and kid-friendly!
My husband came up with this delicious recipe after we ate the shrimp tacos at Wahoo's Fish Taco. According to their menu, Wahoo’s sautés the shrimp in a Polynesian marinade. While I don’t know how close our recipe is to the original, it tastes very similar. My husband is the mastermind behind these tacos. I made the ones pictured below. I think I did a pretty good job. The next time he makes them, I will have him double check my measurements for each ingredient. As with all recipes, try variations to find the combination you like best!
2 pounds medium shrimp
1 T olive oil
1-2 t garlic powder
¼ t freshly ground black pepper
Dash of cayenne pepper, or to taste
2 T reduced-sodium soy sauce*
1 T honey
Heat oil in skillet over medium-high heat. Add shrimp and sprinkle with dry ingredients. Sautee about 3 minutes or until pink and slightly curled. Drain any liquid that cooks out of the shrimp. Then add soy sauce and honey. Sautee until shrimp are coated and sauce thickens slightly.
Serve on warmed soft corn tortillas and top with your favorite taco toppings. We like to top ours with cabbage, avocado, salsa and cheese. Makes about 12 tacos.
* For those on a gluten-free diet, be sure to use a gluten-free soy sauce.