Montreal has always been known for its diverse cuisines and outstanding food. Despite being an island, Montreal’s access to fresh seafood has always been a bit limited.
Virginia has wonderful seafood, and with this recipe you can use fresh or frozen shrimp, it is entirely your choice.
Growing up, my mom would always make meat tacos. When I first started dating my husband, a non-meat eater, I knew that I would have to make many adjustments to what we were eating.
There are two variations on this recipe, I will call one the Canadian version and the other the American.
The amount of spices and ingredients you use for this recipe will vary, depending how many you are cooking for. Seeing as I cook for 2, you will have to adjust the recipe to fit your needs.
In order to allow the shrimp to have full flavor, allow it to sit in the spice mix that you make and or the marinade for 1 hour prior to cooking.
Take the ingredients for the shrimp, mix together and put into a ziploc bag and or tupperware container. Depending on what type of shrimp you buy, devein and remove the tails. Mix the shrimp in with the spices and or marinade. While the shrimp sit in the fridge, begin to make the cilantro sauce.
Take 1 large glove of garlic (you may either chop this or use a garlic press, it does not matter), and mix it into 2 heaping tablespoons of plain greek yogurt. Mix well. Then take your cilantro, and this part is up to you. My husband and I love cilantro and therefore I put a lot into the sauce. Next, add lemon and lime juice, and salt and pepper to taste. Mix it all together well and place back in the refrigerator.
To make the tacos gluten free, you simply need a corn tortilla. I have been able to find these in my local grocery store. Place the tortillas in a frying pan and on top of the tortilla, put your cheese of choice and allow it to melt and the tortilla warm. If you wish you may do this simultaneously while you begin to cook the shrimp in a separate pan. In that separate pan, warm up a bit of olive oil, place the shrimp and begin to cook. Cook the shrimp for 3-6 minutes, depending on your stovetop, place on the tortilla, and garnish with the garlic cilantro sauce.
Inside of the taco, I put guacamole, pico de gallo, and fresh garden salad lettuce, and 3-4 shrimp depending on their size.
Both versions of the tacos are absolutely delicious and really easy to make.