Over the weekend I decided to splurge and picked up about a pound of jumbo shrimp. The great thing about shrimp, like most seafood, is that it’s relatively light but can be served with heavier items to create quick meals that are truly filling.

My first “taco” era began during my college years, when quick portable meals were the definition of success. You could get a pack of tortillas for a few bucks. Boneless chicken breasts, London Broil (cheap steak) and smaller (frozen or fresh) shrimp were generally inexpensive as well. With twenty bucks you able to feed five people. And when the crew fell through or my girl was over or whatever they made for a quick balanced meal that worked. Unlike the fish tacos these require no marinating or excessive prep time. The batch pictured above was made in under fifteen minutes.

Here’s what you’ll need:

1 package of small flour tortillas
1 pound jumbo shrimp
1 yellow onion
1 green pepper
2 cloves of garlic
Olive Oil
Sea Salt
Old Bay Seasoning
Black Pepper


Peel and devein shrimp and then season with sea salt, the pepper and other seasonings

Cut the onion and pepper into long slender slices

Finely chop the garlic and cilantro

Put 3 tbsp of olive oil in a skillet and put it over a medium heat

Add the chopped garlic and allow to sautee until it begins to lightly brown

Add the shrimp, peppers and onions and then toss until grilled well on both sides

Sprinkle in your chopped cilantro and toss it with either continued flips and shakes of the pan or by using a spatula.

Place tortillas in the microwave for 45 seconds to 1 minute

Add shrimp and peppers to the tortilla, sprinkle with shredded cheese and fold
And there you go.