Main Dish | February 13, 2012

Crispy Mexican Shrimp Tacos

Hello there, seafood lovers.

Crispy Mexican Shrimp Tacos pin

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.

Crispy Mexican Shrimp Tacos on patterned plate

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.

close up of shrimp tacos

Cojita cheese adds a great salty flavor and different creamy texture that I really love with these. Try it!

Three shrimp tacos on patterned plate

Spoon the shrimpy goodness onto the tortillas, top with cojita and cilantro, and Olé!

5 from 1 vote
Crispy Mexican Shrimp Tacos
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

For all the seafood lovers out there! These crispy Mexican shrimp tacos are bursting with amazing flavors!

Course: Main Course
Cuisine: Mexican
Keyword: mexican shrimp tacos
Servings: 12 tacos
Calories: 111 kcal
Author: Stephanie
Ingredients
  • 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
  • cilantro
  • cojita cheese
Instructions
  1. 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
  2. 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.)
  3. 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.
  4. Spoon shrimp filling into tacos, garnish with cilantro and cojita.
Nutrition Facts
Crispy Mexican Shrimp Tacos
Amount Per Serving (1 cup)
Calories 111 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 97mg32%
Sodium 317mg14%
Potassium 138mg4%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 1g1%
Protein 9g18%
Vitamin A 180IU4%
Vitamin C 18.8mg23%
Calcium 82mg8%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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