Shrimp with lemon-chilli cream sauce tacos

To me, a taco is the perfect finger food. Small, packed with flavour, unlimited varieties and always delicious, I always crave a good taco.

Tacos are a whole class of foods. There are essentially three types of wrappers: Soft (maiz and harina), crisp and lettuce. The fillings are innumerable to count and depend on the region, with Central Mexico trending towards pork and goat, and coastal areas trending towards shrimp and seafood. Chicken is universal, as are the more modern vegetarian tacos.

This is a lovely coastal taco. The shrimp are delicate and are flavoured with a light cream sauce that is spicy and tangy. With some shredded cabbage or lettuce leaves and cheese, they are perfect. These are light, and so your guests will always have more than you expect.

This cookbook offers a wide variety of fillings for tacos and burritos, ranging from classic options to gourmet choices like this recipe, as well as contemporary Indian and Korean tacos. Filled with wonderful recipes, this cookbook is one that I go to often.

For more amazing recipes from this cookbook, click here.

Ingredients:

2 tablespoons oil

1/2 yellow pepper, cut into thin strips

1 green wax pepper, cut into thin strips

1/2 teaspoon Mexican oregano

1/2 - 1 teaspoon chilli powder, or to taste

1 lb peeled and deveined small shrimp

Salt, to taste

1/2 cup cream

Juice of 1/2 - 1 lime

Crisp taco shells

Cheddar cheese, grated

Heat the oil in a wide frying pan. on medium-low heat. Add teyellw and green wax chillies and fry for 4-5 minutes until the chillies are soft and cooked through. Add the oregano and chilli powder and toss the ingredients well.

Add the shrimp and salt and cook for 4 minutes until the shrimp are cooked through. If the shrimp are frozen, they will release water, and you will need to dry the water out completely. You can keep the cooked shrimp ready at this point.

Heat the mix. Add the cream and stir it in well. Cook on medium-low heat until the cream thickens significantly and clings to the shrimp. Remove from the heat and squeeze in the lime juice. Toss well.

Layer the shrimp onto a taco shell and garnish with cheese. Serve immediately.