Cilantro and Garlic Infused Shrimp Tacos

Cilantro and Garlic Infused Shrimp Tacos

Beef and chicken usually star in taco dishes, so try this break from tradition. The cilantro and garlic shrimp is mouthwatering and will soon become a staple taco filler.


1 small bunch cilantro (20g)

5 cloves garlic

1 bunch green onions, chopped

1 bag of large organic shrimp (30-40 shrimp)

2 cups sliced mushrooms (Chef’s Note: I use mini bellas)

Organic canola or grapeseed oil


Organic Corn or Gluten-free Tortilla wraps or taco shells

Diced tomatoes

Shredded lettuce

Shredded cheese (or non-dairy alternative)

Sour cream (or non-dairy substitute)

Salsa or guacamole of choice


In a food processor/chopper grind the garlic and cilantro. Heat oil in a pan on med/high heat. Add green onions and garlic/cilantro mix. Add mushrooms and sautée while mixing periodically for about 10 minutes. Remove from heat, place in a bowl and cover.

Reduce the heat to low/med and add the shrimp. Cook until both sides become pink. Add the veggie and cilantro mix back into the pan and mix well. Cook covered, mixing periodically, for 4-5 minutes.

Warm up tortillas and top with fixings and shrimp. Enjoy!

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Marc taught himself to cook to have a yummy dinner made for his mother when she returned from a long work day. Limited to what was already in the kitchen, he learned to transform a few (and some unfamiliar!) ingredients into creative masterpieces. He was fortunate to travel around the world with his parents and to live in a household with gourmet chefs, including his mother, grandmother, and aunt. The family rule was that you didn't have to eat it, but you absolutely had to try everything. More recently, Marc’s cooking has been shaped by his wife's need to eat healthy, so he swaps fat for flavorful herbs and spices. Another cooking objective is speed – most of his recipes can be prepared within an hour or less.