Southwest Shrimp Tacos
Southwest Shrimp Tacos are a satisfying shrimp meal that is full of flavor. Set out all the components so that everyone can make their own tacos. The perfectly seasoned shrimp an be served with all the toppings on a hard taco shell or a soft tortilla.
Equipment
- Measuiring spoons
- 1 measuring cup
- 1 knife
- 1 medium bowl
- 1 Small bowl
- 1 medium spoon
- Indoor or outdoor grill
- tongs
Ingredients
- 2 lbs. shrimp shelled and deveined
- 2 Tbsp. Tabasco hot sauce
- 1 Tbsp. extra virgin olive oil
- 1-1/2 tsp. ancho chile powder
- 1-1/2 tsp. cumin
- 3/4 tsp. salt
- Tortillas
- Lime wedges
- 1 poblano pepper
- 1 Roma tomato chopped
- 4 Tbsp. sour cream
- 1 tsp. coriander
- 1/4 tsp. pepper
- 2 cloves garlic minced
- 2 Tbsp. lemon juice
- 1 avocado sliced
- 1/4 cup cilantro chopped
- Mexican crema
- 1/4 tsp. cayenne
- 1 red onion chopped
- 1/2 Tbsp. smoked paprika
Instructions
- Marinate the shrimp with ancho chile powder, extra virgin olive oil, paprika, coriander, cumin, pepper, cayenne, garlic, lemon juice and lime juice.
- I used freeze-dried poblano peppers, so I had to rehydrate them. You can use fresh poblano peppers for this recipe.
- Grill the vegetables: poblanos, tomato, and onion.
- Place the shrimp on the grill with the vegetables. Grill until they are no longer opaque.
- Serve on tortillas or hard taco shells with avocado, cilantro, hot sauce and Mexican crema.