Shrimp tacos are always a favorite in our house, and these are oven baked and a little crispy for extra deliciousness. Plus they have jammy pepper and onion with melted cheese to pull it all together.
Tacos have always been one of my favorite foods. Anything wrapped in a warm tortilla is a yes from me. Top of my taco list are shrimp and fish tacos, fried or baked, I just love them. This crispy shrimp taco recipe is simple but loaded with flavor thanks to lightly caramelizing the peppers and onions. Plus baking them gets the tortilla a little crispy for great texture.
The onions and peppers are cooked to a little jammy, slightly caramelized texture. Then you toss in the seasoning, whichever taco seasoning you prefer, and let that open up. Add the shrimp and cook for a few minutes until it’s cooked through. Lightly brush the tortillas and assemble them. Don’t forget the cheese! Then bake.
I like using corn tortillas but small flour tortillas would work too. You just might not get them crispy. I am a former corn tortilla hater. Not ordering out necessarily, but cooking them at home. I had such a hard time keeping them from cracking or feeling dry. The trick I have found for the corn tortillas to keep them pliable and fresh is to microwave them, about 4 at a time, then place them in a bag. You could also use a plastic bag. I use to do this with a moist towel but it just doesn’t work the same way. Then take one out at a time when assembling.
INGREDIENTS
- Shrimp
- Bell Peppers
- Onion
- Garlic
- Taco seasoning
- Tortillas
- Shredded cheese
- Olive oil
- Salt & pepper
- Lime
- Guacamole, sour cream, and salsa for dipping and topping the tacos
HOW TO MAKE CRISPY SHRIMP TACOS
- In a large pan, saute the onion and peppers. Cook for about 10 minutes until they are slightly jammy and caramelizing. Add the garlic, taco seasoning, and a generous pinch of salt. Cook for about a minute.
- Add the shrimp and cook for about 5 minutes until cooked through.
- While the shrimp is cooking, warm the tortillas in a microwave so they are pliable. Fill each tortilla and add cheese. Place on a baking sheet. Place a smaller baking sheet on top once all the tacos are laid out to keep them pressed together. See the tips for other options if you don’t have one.
TIPS AND COMMON QUESTIONS FOR THE SHRIMP TACOS
- How to keep the tortillas pliable? Warm for about 30 seconds then immediately place in a bag or plastic bag. The steam will keep them soft. Take them out one by one as needed.
- Favorite taco seasoning – Siete
- How to warm leftovers. Warm in an oven or toaster oven at 325 for 10 minutes. You can also warm it in a skillet.
- How to get the tacos to lay flat. Gently fold each tortilla over. Place a baking sheet on top then remove after 10 minutes. If you don’t have a second baking sheet, you can pop them in the oven then after about 5-10 minutes take them out and they will more easily fold over and stay. A cooling rack could also work on top.
- Be careful not to brush too much oil on the tortilla or they won’t crisp up enough.
- You can broil them for another couple of minutes, in the end, to get them more crispy.
MORE RECIPES LIKE THIS
Crispy Shrimp Tacos
Ingredients
- 1 lb shrimp, tails and shells removed
- 2 bell peppers thinly sliced
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 2 tbsp taco seasoning
- 8-10 corn tortillas
- 1 cup shredded cheese I like monterey jack or a cheddar mix
- 1 tbsp olive oil
- guacamole, sour cream, and salsa for serving
Instructions
- Preheat oven to 425.
- In a large pan, saute the onion and peppers with a little oil. Cook for about 10 minutes until they are slightly jammy and caramelizing.
- Add the garlic, taco seasoning, and a generous pinch of salt. Cook for about a minute.
- Add the shrimp and cook for about 5 minutes until cooked through. While the shrimp is cooking, warm the tortillas in a microwave so they are pliable. PLace in a reusable bag or large plastic bag to keep them pliable. Take them out one by one as needed.
- Working one by one, lightly brush the outside of each tortilla with just a little olive oil. Fill each tortilla with shrimp and pepper filling. It's about 4 shrimp per taco with some onions and peppers. Add some cheese. How much is your decision.
- Place tacos on a baking sheet. Place a smaller baking sheet on top once all the tacos are laid out to keep them pressed together. See the tips for other options if you don't have a second baking sheet.
- Bake for 10 minutes. Remove second baking sheet and place back in for 10 more minutes.
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