Eva Laufey’s Flavorful Shrimp Tacos with Fresh Salsa

Few things compare with tacos filled with melted cheese, tempting protein and vegetables. Eva Laufey Hermannsdóttir’s version uses large shrimp, crisp tortilla wraps and fresh salsa, while keeping the preparation simple.

For four servings, season about 660 grams of large or tiger prawns with salt and pepper. Add plenty of peri-peri sauce, the juice of half a lime and two tablespoons of chopped coriander. Let the shrimp rest in the marinade for a while, as a longer marinade gives them more flavor.

Heat oil in a pan and fry the shrimp until they turn pink. Clean the pan, heat more oil and fry the tortilla wraps for about 30 seconds on each side. After turning them once, add grated cheese. They are ready when the cheese has melted.

Serve the wraps with fresh lettuce, salsa, shrimp and, if desired, sour cream. For the salsa, finely chop one onion, 12 to 14 cherry tomatoes or two large tomatoes, two avocados and a handful of fresh coriander. Mix them with the juice of half a lime, salt, pepper and about a tablespoon of olive oil, then chill before serving.

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This week’s Monday fish is giant shrimp tacos with melted cheese, crispy tortilla wraps and fresh salsa. I actually only intended to buy fish to fry, but the incredibly tempting tortilla wraps captured my attention and I could not help taking them home