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Shrimp Tacos


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  • For the Salsa and Guacamole:
  • 5 chiles de arbol, stemmed and seeded
  • 1/4 C. boiling water
  • 5 plum tomatoes (4 cored, 1 minced)
  • 4 cloves garlic (2 unpeeled, 2 minced)
  • 2 serrano chiles (1 stemmed, 1 minced)
  • 1/3 C. cilantro, roughly chopped
  • 1/4 t. sugar
  • 1 small white onion, minced
  • Kosher salt to taste
  • 2 T. fresh lime juice
  • 1 ripe avocado, peeled, pitted, and mashed
  • For the Rice:
  • 1 1/2 C. chicken stock
  • 2 plum tomatoes, cored and roughly chopped
  • 2 T. canola oil
  • 2 cloves garlic, minced
  • 1 small white onion, minced
  • 1 C. long grain white rice
  • Kosher salt and fresh ground pepper to taste
  • For the Shrimp and serving:
  • 1 1/2 lb. medium shrimp, peeled, deveined, tails removed
  • 1 t. Worcestershire sauce
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • Kosher salt and fresh ground pepper
  • 2 T. canola oil
  • Flour tortillas, warmed for serving
  • Shredded jack cheese, for serving
  • Roughly chopped cilantro and white onion for garnish
  • Lime wedges for serving



Step 1

1. Make the Salsa and Guacamole: Heat a 12" skillet over medium-high heat. Cook chiles de arbol until lightly toasted, 1-2 minutes, and transfer to a blender; add water and let sit 10 minutes. Meanwhile, cook 4 cored tomatoes, unpeeled garlic, and stemmed serrano, turning as needed, until charred all over, 8-10 minutes; transfer to blender with charred tomatoes. Add half the cilantro, the sugar, half the onion, and salt; puree until smooth and set the salsa aside. Stir minced garlic, tomato, and serrano, the remaining cilantro and onion, the lime juice, avocado, and salt in another bowl; cover guacamole and chill.

2. Make the rice: Puree stock and tomatoes in a blender until smooth; set aside. Heat oil in a 4 qt saucepan over medium-high. Cook garlic and onion unti soft, about 5 minutes. Add rice, cook until golden, about 6 minutes. Stir in reserved tomato mixture, salt, and pepper, boil. Reduce heat to low, cook, covered, until rice is tender, 25-30 minutes. Remove from heat and let sit, covered, for 10 minutes.

3. Make the shrimp: Stir shrimp, Worcestershire sauce, garlic, lime juice, salt, and pepper in a bowl; let sit 10 minutes. Wipe skillet clean; heat oil over medium-high. Working in batches, cook shrimp until pink and cooked through, 2-3 minutes. To serve, divide rice and shrimp between tortillas; top with reserved salsa and guacamole, the cheese, cilantro, and onion. Serve with lime wedges.


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