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.
Tried this recipe?Let us know how it was!