These tacos are a great change from standard ground beef tacos my kids get at our local taco chain restaurant. And they have quite a kick too!
prep time10 Min
cook time10 Min
corn or flour tortillas
shrimp, peeled & deveined
yellow onion, thinly sliced
red bell pepper
red pepper flakes
cilantro, chopped dried works too
stewed tomatoes, mexican
cabbage, thinly sliced
shredded cheddar cheese
jalapenos, fresh or pickled
canola or olive oil for sauteing
How To Make
Wrap tortillas in foil and place in 350 degrees oven to warm.
Peel, devein & cut shrimp into bite size pieces then set aside.
In large skillet add 2T canola or olive oil, onions & bell peppers saute until softened 2 minutes.
Add minced garlic, chopped tomatoes with liquid, cumin, red pepper flake, garlic powder & 1/2 squeezed lime and let simmer for 10 minutes to reduce.
Stir in shrimp, cabbage, cilantro & 1/2 finely chopped jalapeno and shut heat off. The shrimp will finish cooking in the hot tomato liquid.
*Tip: I added 4oz. chopped imitation crab meat to these and it turned out great.
Build tacos by adding the shrimp filling to a soft shell tortilla and top with a squeeze of lime juice, shredded cheese & sour cream & jalapeno slices.
These are a bit spicy but you can reduce the heat by eliminating part of the red pepper flake and/or jalapenos.
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