Last month, John and Michael went backpacking in Utah.
My diet stinks when I’m home alone so when my friend, Brenna, invited me over for Shrimp Tacos, I was in the car driving towards her house before she could finish her sentence.
She was saying something about double-checking with her husband to make sure they had enough food for one more person, or something irrelevant like that.
Anyway, those shrimp tacos were so darn good that I couldn’t wait to make them again.
I used Key West Pink Shrimp because that is what I had in the freezer.
Peel & devein the shrimp and set in the refrigerator until you are ready for them.
If you like chipotles, you’ll love this Chipotle Sour Cream.
Just mix together chopped chipotles in adobo sauce, sour cream, a squeeze of lime, and lime zest.
Keep adding chipotles until you have the level of heat you like.
Next, cook the shrimp:
I seasoned them with salt, pepper, cumin, and a dash of cayenne.
Once they are seared, chop them into bite size pieces.
Along with the Chipotle Sour Cream, we topped the shrimp tacos with guacamole, cilantro, red onion, and mango.
The final step is prepping the tortilla shells.
Brenna introduced me to these green chili corn tortillas from La Tortilla Factory.
She also showed me this trick of folding them without tearing them.
Heat olive oil in a pan and turn the corn tortillas over and over and slightly bend each time.
Don’t force it. When the tortilla is ready to fold, it will fold.
Maybe this isn’t new to you but it was new to me — I just love learning cool new tricks.
Be sure to absorb the excess oil by laying the tortillas on a paper towel.
Now, build your taco:
Layer with all of your favorite toppings and dig in!
Holy smokes… so good.
Full of flavor and a cinch to make!
Shrimp Tacos are now a part of our regular go-to dinner favorites.
Thank you, Brenna!