Broiled Shrimp Tacos

Photo by Courtney P.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from marthastewart.com

Ingredients

  • 12

    6-inch corn tortillas

  • 1 1/2

    pounds large shrimp, peeled and deveined

  • 1

    medium white onion, chopped (about 2 cups)

  • 2

    teaspoons safflower oil

  • 1

    tablespoon minced canned chipotles in adobo

  • 1 1/2

    teaspoons coarse salt

  • Assorted garnishes, such as sliced avocado, shredded red cabbage, cilantro sprigs, sour cream, lime wedges, and sliced jalapenos

Directions

Step 1 Preheat broiler with rack 6 inches from heating element. Arrange tortillas in overlapping rows on a baking sheet. Broil until blistered in spots, about 1 minute. Flip and broil about 30 seconds more. Remove from broiler; immediately stack tortillas and wrap in a clean kitchen towel to soften and keep warm until ready to serve. Step 2 Toss shrimp with 1 cup onion, oil, chipotles, and salt. Transfer to a baking dish and broil, stirring a few times, until shrimp are pink and opaque, 6 to 8 minutes. Divide shrimp and remaining onion evenly among tortillas. Serve with assorted garnishes.

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