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Recipe : Yummy Southwestern Shrimp Tacos

Southwestern Shrimp Tacos.

Southwestern Shrimp Tacos

About Tacos

Tacos are a typical Mexican food consisting of rolls or folds of tortilla filled with various dishes inside. One version of the taco is found in the Tex-Mex specialty, namely the Breakfast Taco, which consists of an omelet and a combination of potatoes, sausage and/or bacon (bacon). This one food is so famous in the United States, and is a snack that is loved by all people. In 2018, Americans ate more than 4.5 billion tacos. Whereas, prior to the 1950s, tacos didn't really exist in the US.

Southwestern Shrimp Tacos

You can cooking Southwestern Shrimp Tacos using 13 ingredients and 12 steps. Here is how you cook that.

Ingredients of Southwestern Shrimp Tacos

  1. It's 10 oz of Small Shrimp.
  2. It's 10 oz of (30) 51/60 Shrimp, peeled and deveined.
  3. It's 1 of Poblano Pepper.
  4. Prepare 1 of Red Onion.
  5. You need 1 of Roma Tomato.
  6. Prepare 1 of Lime.
  7. You need 1 tbsp of Southwest Spice Blend.
  8. You need 4 tbsp of Sour Cream.
  9. You need 1 tsp of Sriracha Sauce.
  10. You need 6 of Flour Tortillas.
  11. Prepare 1/4 tsp of Sugar.
  12. It's 1 tbsp of Cooking Oil.
  13. It's of Salt and Pepper, to season.

Southwestern Shrimp Tacos instructions

  1. Zest and a quarter lime. Halve and peel onion. Finally dice onion until you have 2 tablespoons worth and thinly sliced the remaining onion. Finally dice tomato. Halve, core, and size poblano into 1/4 inch thick strips..
  2. Rinse shrimp under cold water, then pat dry with paper towels..
  3. In a medium bowl, combine shrimp, Southwest base, and a squeeze of lime juice. Set aside to marinate..
  4. In a second medium bowl, combine diced onion, tomato, half the lime zest, quarter teaspoon sugar, and a squeeze of lime juice to taste. Season with salt and pepper..
  5. .
  6. In a small bowl, combine sour cream with as much hot sauce as you’d like. Stir in 1 teaspoon of water at a time until mixture reaches a drizzling consistency. Season with salt..
  7. Heat a large drizzle of oil in a large skillet over medium high heat. Add Poblano, sliced onion, salt and pepper. Cook, stirring occasionally, until browned and tender, 6 to 7 minutes. Transfer to a bowl..
  8. Add another drizzle of oil and shrimp to pan. Cook until shrimp is opaque and cooked through, 3 to 4 minutes..
  9. Stir in remaining lime zest and juice from remaining lime wedges. Season with salt and pepper..
  10. Meanwhile, wrap tortillas in a damp paper towel and microwave until warm and pliable, about 30 seconds..
  11. Divide tortillas between plates and fill with shrimp and veggies. Top with pico de gallo and Crema..
  12. Serve and Enjoy!.

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