Name: Shrimp Tacos & Homemade Salsa
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 12
Ingredients: 2 tomatoes; 5 6 garlic; 1/2 onion; 5 red chilies; 1/3 cup fresh cilantro; 1 lime juiced; 2 tablespoons (a splash of water); 1 teaspoon salt; 1 pound peeled and deveined shrimp; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground fennel seeds; 2 teaspoons onion powder; 2 teaspoons all purpose seasoning or adobo; 1 tablespoon chopped garlic; 1.5 tablespoon butter; 12 tortillas; 2 shredded cheese; 1 cup finely chopped onion; 1 cup chopped cilantro

Shrimp Tacos & Homemade Salsa

TIPS & THINGS TO NOTE:

Shrimp:

I like to purchase peeled and deveined shrimp. The size doesn’t really matter because I like to cut my shrimp into pieces anyway. If I purchase medium to large size shrimp I cut each shrimp into about 3 pieces. You can also leave the shrimp whole.

Cheese:

The cheese in this recipe is optional but highly recommended. I like to use shredded marble or Tex-Mex cheese. You can use anything you enjoy.

Author: Anu Joseph Courses: MAIN

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Prep Time 30 mins Cook Time 180 mins Total Time 3 hrs 30 mins Difficulty: Beginner Servings: 12

Instructions

In a hot pan over medium-high heat char the tomatoes, onion, dry red chili and garlic cloves on all sides. The chilies will be done first so remove each item and add it to your blender as they finish charing. You want a slight char on the outside- you don’t want to cook anything through.
To the blender with the charred tomatoes, onion, dry red chillies, and garlic cloves add in the cilantro, lime juice, splash of water, salt and blend until your desired chunkiness. I like mine blended well so I blend for about 20-25 seconds. If you like your salsa more on the chunky side I would pulse the blender or food processor until you like what you see. Taste for salt and add more if necessary.

Shrimp and Assembly:

Season your shrimp pieces with the ground cumin, ground coriander, ground fennel seed, paprika, onion powder, all purpose seasoning or adobo, and minced garlic.
In a hot pan over medium-high heat add in the butter. Once the butter has melted add in the seasoned shrimp and cook for 2-3 minutes and remove from the heat.
Place your corn tortilla on a griddle or pan over medium heat and warm on both sides for 20 seconds before adding a small hand full of shredded cheese to each (about 1/6th of a cup for each- you can use more or less depending on how cheesy you want it)
To your tortilla with cheese add a scoop of shrimp and wait for the cheese to begin to melt.
Once the cheese gets melty add a few tablespoons of chopped onion and cilantro. Remove from the heat.
Fold the tacos over and dunk it in the salsa or pour some of the salsa onto your taco, fold and enjoy!