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–+ servings

Crispy Shrimp Tacos

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Prep Time 5 minutes
Cook Time 40 minutes
Servings: 8 tacos
Course: Main Course
Ingredients Method

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

Method
 

  1. Preheat oven to 425.
  2. 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.
  3. Add the garlic, taco seasoning, and a generous pinch of salt. Cook for about a minute.
  4. 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.
  5. 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.
  6. 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.
  7. Bake for 10 minutes. Remove second baking sheet and place back in for 10 more minutes.
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