Hello there, seafood lovers.
I was making dinner today and mid-meal realized this recipe is pretty bomb and that I needed to share it. Seriously, if you’ve got a hankering for some shrimpy Mexican goodness, make these quick little healthy tacos. Tomatoes, tomatillos, poblano peppers, onion, garlic are all cooked until soft in a little butter, add plenty of spices for a burst of flavor, then a quick cook of the shrimp. They won’t disappoint.
Frying the tortillas crisp is one of my favorite parts of the dish. The slight crunch in each bite soaks up the juicy filling. It’s all just dreamy.
Spoon the shrimpy goodness onto the tortillas, top with cojita and cilantro, and Olé!
For all the seafood lovers out there! These crispy Mexican shrimp tacos are bursting with amazing flavors!
- 1/2 yellow onion diced
- 3 garlic cloves diced
- 2 poblano peppers diced
- 1 large tomato diced
- 4 to matillos husks removed and diced
- 1 T butter
- 1 t cumin
- 1/2 t chili powder I eyeball the spices, these are estimates
- salt to taste
- 1 lb uncooked tail-off, deveined large shrimp
- 12 corn tortillas
- peanut oil for frying
- cojita cheese
- Saute onion, garlic, poblano, tomatoes, and tomatillos in butter in large frying pan about 3 minutes. Add spices, cook about 10-15 minutes until tomatoes have released their juices and darkened, and mixture has thickened a bit
- Add in shrimp, simmer for a few minutes until shrimp is pink/white and opaque. (You can dice the shrimp before you throw them in if you'd like smaller pieces of shrimp but I never do.)
- Heat 1 t peanut oil in small, clean frying pan until it sizzles when flicked with water. Fry tortillas one at a time, flipping over after a minute or so. You want the tortillas somewhat crispy on the edges, yet still pliable enough to make a taco. Lay them out on a plate lined with paper towels. Add oil between tortillas.
- Spoon shrimp filling into tacos, garnish with cilantro and cojita.