Creative outlets in the Kitchen, Garden, Home and On the Road.
Thursday July 20th 2017

Spicy Shrimp Tacos

Spicy Shrimp Tacos
Spicy Shrimp Tacos

There are days when I come home having taught a 12 hour day and the thought of cooking is almost too much for me. Almost… This is one of the recipes that I’ve developed for a fast, healthy and tasty dinner… especially good when you’re not in the mood to be cooking in the first place! It’s one pot and you eat it with your hands, so fewer dishes to be concerned with too!

Spicy Shrimp Tacos
Fills 8 6″ corn tortillas

Ingredients:
2 Thai chilies
3 cloves garlic, finely chopped
1 onion, chopped
1/2 T oregano
1/2 tsp extra hot chili powder
1tsp cumin
Salt & Pepper
3/4 cup canned chopped tomato
1 lb. raw shrimp, peeled & deveined (Large shrimp should be cut into smaller pieces. You may even want to cut smaller shrimp in half or thirds to make it easier to eat.)
8, 6″ Soft corn tortillas

Toppings:
1 avocado chopped & tossed w/ lime juice
3-4 oz. queso fresco* (can substitute queso blanco)
lettuce, shredded
1 fresh tomato, chopped
Additional Toppings:

Red Onion, chopped
Cucumber, chopped
Cilantro, chopped


Heat a pan to a medium high heat and spray with oil (olive or canola) and add the chili storing for a moment to allow the oil to soak up some of the lovely chili spice. Add the garlic and cook for a minute. Add the onion and cook until onion is translucent.
Add spices (oregano, chili powder**, cumin, salt, pepper) and cook until you begin to smell the fragrant spices. 

**Note: The chili powder that I used for this recipe is marked as Extra Hot, and it doesn’t remotely lie. I used only 1/2 teaspoon and combined with the fresh chilies, it packs quite the punch. Use the chili powder you are most comfortable with and feel free to adjust the amount you use. Just remember, you want to let the spices cook for 10 minutes or so after you add them to allow them to meld and not be too bitter. Thus, I suggest after the adding the tomatoes in the next step and letting it cook for 10 minutes, taste the sauce and judge if you need further spice. Also beware that the sauce and shrimp should be spicy as it will be balanced by the avocado, tomato, lettuce and cheese you add later.

Add tomato and let cook on medium heat for 10 minutes. At this point taste for spice level and adjust (see note above.)

Once spice level is approved, add the shrimp and cook, stirring occasionally, until the shrimp are all a nice pale orange color.

To serve, warm the sort tortillas (a few seconds in the microwave works well), top with shrimp, cheese (so it can soften a bit), and the rest of the toppings.

It’s the perfect dish for a DIY dinner!
Let me know how your tacos are received!
Here At The MacKay Way they flew off the plates!
Spicy Shrimp Tacos paired with fresh brewed Iced Earl Grey Tea with Lemon. Perfect.
Spicy Shrimp Tacos paired with fresh brewed Iced Earl Grey Tea with Lemon. Perfect.

2 Comments for “Spicy Shrimp Tacos”

  • Christina says:

    Yum! I do love spicy shrimp! Just caught a news piece on on shrimp quality control, so I’ll add a reminder for us all to check the label on the bags of frozen shrimp we buy, and go for the “Local” as in Gulf, wild-caught and avoid Asian farm-raised. Safe, yes. But more importantly they’re tastier.


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