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Shrimp & Salmon Tacos

  • Yield: 6 tacos


Tip: to easier cook the shrimp and help them maintain their shape, you could slide a bamboo skewer thru several pieces, then cook and easily flip. Not required, but helpful.


  • 6 fresh corn tortillas (or buy the ones in the box)
  • 1 cup of shrimp, peeled and deveined
  • 1 filet of salmon
  • 1 avocado, cut into chunks
  • 2 roma tomatoes, cut into chunks
  • 1 small red onion, diced
  • 1 handful of fresh cilantro, torn into bite-size pieces
  • 1 lemon, sliced in half
  • 1 lime, cut into wedges
  • olive oil
  • 2 tbsp butter
  • Spicy Sour Cream (recipe below)
  • salt for seasoning the taco shells

Seasoning for the shrimp and salmon:

  • Lemon pepper
  • Cayenne pepper
  • Paprika
  • Cumin
  • Kosher salt


  1. Preheat your deep fryer to 375 degrees. I used canola oil.
  2. Preheat your oven to 450 degrees and line a baking sheet with foil.
  3. Sprinkle dash amounts of each seasoning onto your shrimp and salmon, on both sides respectively.
  4. Place your seasoned salmon on the foil lined baking sheet and put the two tablespoons of butter on top. Bake for 8 to 12 minutes (depending on the thickness of your salmon) on the middle rack of your oven. When done, remove from oven and squirt with fresh lemon juice. Set aside.
  5. To prepare your shrimp, heat a skillet to medium high. When hot, drizzle a tiny bit of olive oil so that the shrimp don’t stick. I used a bamboo skewer to stick thru my shrimp so that it could keep its shape and be easier to flip, but you don’t have to do this. Place the shrimp into the pan and cook for about 2 to 3 minutes per side. Remove from skillet, squirt with lemon juice and set aside.
  6. Meanwhile, fry your tortillas in your deep fryer, one at a time. Use a metal spatula to hold firmly in the middle of the tortilla so that it creates a basic taco shape. These won’t all come out perfect, but who cares, they’ll still be good. Fry until golden brown (about 2 to 4 minutes), then drain on a paper towel. While they’re still very hot and glistening from the oil, season each shell with a tiny bit of salt. The oil will help soak up the salt and adhere it to the shell.
  7. Build your tacos and top with the spicy sour cream. You could put both shrimp and salmon in one taco, or you could just make salmon tacos alongside a shrimp taco or two. It’s your party.
  8. Serve with lime wedges.
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