Ian Martorana

Shrimp Tacos

Shrimp Tacos

I love tacos because they really can be whatever you want thrown inside a tortilla. Whatever cuisine you're feeling, odds are, you can taco-ify it. I made some pretty simple, but really yummy shrimp tacos the other day with three components: shrimp (duh), salsa, and crema. The only thing I ask is this: Please use corn tortillas. Please.




  • Corn
  • Chili peppers or jalapenos 
  • Cilantro
  • Lime juice
  • Red wine vinegar
  • Tomatoes 
  • Scallions 


  • Sour cream
  • Lime juice and zest
  • Cilantro


  • Corn (!!!) tortillas
  • Shrimp
  • Orange juice


Cut the orange in half and squeeze the juice into a bowl. Add the shrimp (~15 shrimp for every one, large orange) to the bowl and let marinate for thirty minutes. Be sure to devein the shrimp and take the shells/tails off. After the thirty minutes are up, remove from the marinade and season. I used salt, pepper, smoked paprika, chili powder, garlic powder, and a dash of cumin. Mix it up or use a pre-blended spice mixture, if that's more your speed. Sear the shrimp for a few minutes on both sides until cooked.


Here's a dirty little secret: I really like frozen vegetables (gasp!). They are healthy, they last for a while, and if treated properly, can be quite tasty. I say that because I used frozen corn in this salsa recipe. So, saute your corn in a little canola oil with the minced peppers (remove the seeds) and green onions, and add lime juice, red wine vinegar, and salt as needed. Raw chili peppers or jalapenos are fairly spicy (again, duh). And while some heat is good, you don't want the pepper to be the only thing you taste after working so hard to carefully season your shrimp. The addition of lime juice and vinegar (acid) will offset some of the heat. Season it to taste (that means you actually have to taste it) until it has the right mixture of heat, acidity, sand saltiness. You'll know when it's ready.

Combine with diced tomatoes and chopped cilantro (use parsley if you think cilantro tastes like soap). Feel free to go nuts here—add avocado, mango, pineapple, whatever. Live your best salsa life. Just always taste and be sure it's balanced. And be sure to let this chill before plating. 


This is super easy to make. Zest a lime and add all the juice (save for one squeeze you added to the salsa!) with about four-ish tablespoons of sour cream (I am very, very bad at measuring guys. I am sorry). Add salt and garlic powder along with some diced cilantro and whisk it together. Again, taste your crema. Is it too salty? Add a little acid. Too acidic? Try the tiniest (TINY) pinch of white sugar. Making simple things like this crema taste good without using specific measurements will help you become more confident in the kitchen. 

And finally...

Heat up your corn tortillas on a skillet or in the microwave, add some salsa, lay shrimp on top, spoon some crema on there, and viola: Shrimp tacos. 

Bon appetit.