Sizzling Coriander Shrimp Tacos with Handmade Corn Tortillas | PCC Natural Markets

Sizzling Coriander Shrimp Tacos with Handmade Corn Tortillas

Yield: 10 to 12 tacos

Your rating: None (1 vote)

These ingredients are:
gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

The flavors of shrimp tacos are fresh, vibrant and, if you choose, fiery.



Heat the oil in a large, heavy sauté pan over medium-high heat. Add the shrimp and coriander seeds in a single layer and let the shrimp cook on one side without stirring for about 2 to 3 minutes or until any liquid in the pan is reduced and the underside of the shrimp starts to turn dark pink. Flip them, sprinkle the garlic and green onions around the pan, and cook until the prawns are just opaque through.

Season with salt, pepper, freshly squeezed lime juice, and hot sauce, all in generous measure, and toss to blend the flavors.

On a griddle or in a hot sauté pan, heat the tortillas a few at a time and place 1 or 2 on each serving plate. Top each tortilla with about 2 tablespoons of sliced cabbage and 2 shrimp. Drizzle generously with Creamy Chipotle Sauce and scatter with cilantro sprigs. Serve with salsa, lime wedges and additional topping options as your imagination dictates!

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired March 8, 2012.

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: shrimp, tortillas


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