Shrimp Tacos and Fresh Salsa Roja

Get your Taco Tuesday fiesta started with this easy Shrimp Taco and fresh Salsa Roja recipe. Pair with a fresh lime-agave margarita and your party is complete. Olé!

Author Chef Jorge Montes

Prep time

10 Min

Cook time

5 Min

Total time

15 Min

Print

With ImageWithout Image

Shrimp Tacos

Ingredients

• ½ lb Shrimp (any size works, I like to use 25/30)
• 1 tsp Chili Powder
• ¼ tsp Garlic Powder
• 1 Lime, zested and juiced
• 2 tbsp Canola Oil
• Salt & pepper to taste
• 6 Corn tortillas (4 flour tortillas)
• 1 cup shredded Red Cabbage
• 1 Avocado, cut into thin slices
• ¼ cup Crema or Sour Sream
• ½ cup Salsa Roja (separate recipe)

Instructions

1. In a bowl, place half of the oil, shrimp, chili powder, garlic powder, lime zest, salt and pepper and mix well and set aside.
2. Warm up your tortillas and have all your condiments ready #misenplace
3. Heat a large sauté pan to high heat and place the remaining canola oil and shrimp.
4. Cook on high heat for 1 minute per side and gently flip them with a tong.
5. Drizzle lime juice on top and continue cooking for 1 minute until the shrimp are plump and cooked thru.
6. Lay out the tortillas and place the cabbage, then avocado slices, a spoon of the salsa roja, and top with 4-5 shrimp per taco. Drizzle crema on top and sprinkle cilantro leaves.

Did you make this recipe?

Tag @Nowthatssazoned_ on instagram and hashtag it # nowthatssazoned

---

Author Chef Jorge Montes

Prep time

5 Min

Cook time

15 Min

Total time

20 Min

Print

With ImageWithout Image

Salsa Roja

Ingredients

• 6 Plum Tomatoes, cut in half
• 1/2 White Onion, cut into 4 pieces
• 1/4 bunch of Cilantro, chopped
• 3 Garlic Cloves
• 1 Jalapeno, cut in half (seeds optional)
• 1 dried Chipotle Pepper or Ancho Chili, cut into 4 (seeds removed
• ½ cup Water
• 2 tbsp Olive Oil
• 1/8 tsp Cumin
• Salt & Pepper, to taste

Instructions

1. Pre-heat broiler to high. Line a baking tray with aluminum foil and place tomatoes, onions, garlic, and jalapeno on tray. Broil for 8-10 mins, until charred.
2. In a medium sized pot, heat olive oil on medium heat and cook chipotle pepper for 1 minute.
3. Set the pot aside and remove pepper, place in a cup with water and cook in the microwave for 1 minute. Allow pepper to steep for 5 minutes in the water.
4. In a blender place the charred veggies, chipotle pepper along with its water, and half the cilantro - blend until pureed.
5. Return the pot and heat at medium-high, place cumin and remaining cilantro in the pot, cook it for 30 seconds.
6. Pour the sauce from the blender into the pot. Stir well and bring to a boil.
7. Simmer for 5 minutes on medium heat and adjust seasoning with salt and pepper.
8. Serve warm or room temperature.

Did you make this recipe?

Tag @Nowthatssazoned_ on instagram and hashtag it # nowthatssazoned