I absolutely love acosacos. It doesn’t matter to me what the proteins or toppings are, I’m always game to devour them. Shrimp Tacos just happen to be my favorite.
The tacos today are delicious spicy shrimp, layered with a quick basic guacamole, topped with charred scallions, pico de gallo and cumin crema. Everything wrapped in a corn tortilla with a squeeze of lime over the top. Whats not to love about that?
Enough with me wasting your time talking about them lets get down to the recipe.
- 3 roma tomatoes
- 1/2 yellow onion
- 1/2 tps serrano chili
- 1/3 cup cilantro
- 1/2 lime
- Dice the tomato, onion, cilantro and place into a small bowl. Slice the serrano chili in half and remove the seeds. Finely dice the chili and add to the rest of the ingredients.
- Juice half a lime into the bowl and season with salt. I tend to like mine on the saltier side, but season to preference.
- 2 haas avocados, halved and peeled
- 1/2 lime
- 1/4 tsp salt
- 1/2 clove garlic
- 1 tsp cilantro diced
- In a mortar add the half clove of garlic and the salt. Using the pestle smash the garlic until it becomes a paste. Add the avocado and smash until creamy. Add the lime juice and cilantro and mix throughly.
The charred scallions add another layer of texture and flavor. Simply take 1 bunch of scallions, trim the top and bottoms. Preheat a grill pan over medium heat, brush with canola oil and place the scallions into the pan. Let them cook 2-3 minutes per side to allow them to get perfectly charred.
Place 1/3 of a cup of sour cream, juice of 1/2 a lime and add 1/4 tsp of cumin into a small bowl. Mix and set aside.
Now that the misen place is ready lets marinate the shrimp!
- 1/2 pound medium shrimp
- 2 tbs adobo from (a can of chipotle and adobo)
- 1 garlic clove
- 1/2 lime
- 1/4 tsp salt
- 2 tsp cilantro (fine dice)
- 1/4 tsp cumin powder
- 1/2 tsp chili powder
- 1 package small corn tortillas
- cilantro and limes wedge for garnish
- Place the garlic and salt into a mortar and pestle if you own one, if not use a blender. Smash until the garlic becomes a paste. Add the adobo, lime, cumin, chili powder and cilantro to the paste. Mix throughly. Transfer the marinade to a bowl.
- Peel and devein the shrimp. Toss into the marinade and let them sit for about 15 minutes. The acid in the marinade will start cooking the shrimp so have all your misen en place ready to start making the tacos.
- Preheat a cast-iron grill pan and normal cast-iron pan over high heat. Brush the grill pan with canola oil. Add the shrimp. Turn the shrimp once they begin to curl up. Remove from heat once they are cooked.
- Warm the corn tortillas in the cast-iron pan and place on a work space. Layer the bottom of the taco with guacamole and put several shrimp on top. Add a couple pieces of the charred scallion, followed by a healthy spoon of pico de gallo, a drizzle of creama and squirt of lime. Garnish with cilantro.
I alter this recipe sometimes by adding chorizo to the dish and cooking the shrimp in the rendered chorizo fat. Be adventurous, try new flavors the taco is a the perfect vessel to deliver some delicious small bite combinations.
Check out my Roasted Pork Tacos!
I highly recommend the recipes of Rick Bayless for some wonderful Mexican recipes and the Spicy Shrimp Tacos with Garlic Slaw from pinchofyum.com
The mortar and pestle is a must in a kitchen. These old school kitchen tools are amazing for grinding spices, making pastes and marinades. I use mine pretty often and can’t recommend owning one enough.
Pair these with a delicious classic Cinco de Mayo Margarita made with Patron Tequila. These are without a doubt my favorite Margarita and my go turn when hosting a dinner party.
- 1 1/2 oz Patrón Silver
- 3/4 oz Patrón Citrónge Lime
- 1/2 oz Lime juice
- 1/2 oz Simple syrup
- Shake ingredients with ice. Serve straight up or on the rocks. Garnish with a lime wedge.