Shrimp Tacos Recipe 

FOR THE SHRIMP MARINADE: 

 

1/3 Cup Lime Juice, Fresh 

 

1/3 Cup Olive Oil 

 

1 Tablespoon Garlic 

 

1/4 Teaspoon Cumin 

 

2 Teaspoons Poblano Chili Powder, or Similar 

 

1/4 Cup Cilantro, Stemmed and Finely Chopped 

 

Salt and Freshly Ground Black Pepper

 

2 Pounds Shrimp, Peeled & Deveined 

 

 

FOR COOKING:

 

4 Tablespoon Olive Oil 

 

1 Red Onion 

 

1 Red Bell Pepper 

 

1 Yellow Bell Pepper or Orange

 

1-2 Serrano Peppers 

 

 

FOR SERVING AND OPTIONAL GARNISHES: 

 

Flour Tortillas 

 

Tomatillo Salsa, Favorite Brand 

 

Guacamole, Favorite Brand 

 

Pinto Beans with Bacon, See Recipe 

 

Sour Cream 

 

Fresh Cilantro

For the shrimp marinade …

 

In a large mixing bowl add the lime juice, garlic, cumin, poblano chili powder, salt, pepper to taste and whisk in the olive oil until thoroughly blended.

 

Add the peeled, deveined shrimp and toss to coat the shrimp.

 

Cover and let sit at room temperature for 30 minutes

 

For the cooking …

 

Heat a large cast iron skillet over medium high heat 

 

Add 2 tablespoons of the olive oil and swirl to coat the entire bottom of the pan.

 

Add the bell peppers, serrano peppers and onions, sauté until softened, about 5 minutes

 

Remove the pepper mixture to a bowl and keep warm.

 

Using paper towels wipe out the pan and put back on the heat with the last two tablespoons of olive oil

 

When hot add the shrimp and sear each side for 1 minute

 

Add the warm pepper mixture back to the pan and toss with the shrimp, seasoning to taste with the salt and pepper

 

For serving …

 

Serve hot directly from the cast iron skillet with 3-4 shrimp per person along with a bit of the pepper mixture on warmed flour tortillas with some or all of the garnish options.