Sweet onions and shrimp meet the gentle heat of garlic and chiles. Prep and Cook Time: about 35 minutes. Notes: Vegetables can be cooked up to 2 hours ahead, then reheated. Serrano chiles can be very hot, so add to taste. To heat tortillas, wrap in a kitchen towel and microwave until warm and soft, about 60 seconds.
1/4 cup vegetable oil
1 pound white onions, peeled and thinly sliced
2 or 3 serrano chiles, stemmed, seeded, and thinly sliced (see Notes)
4 tablespoons butter
3 tablespoons finely chopped garlic
2 1/2 pounds shrimp (21 to 25 per lb.), peeled, deveined, and halved lengthwise
1 cup coarsely chopped fresh cilantro
32 corn tortillas, warmed (5 to 6 in.; see Notes)
2 limes, cut into wedges
How to Make It
Heat oil in a large frying pan over high heat. Add onions and chiles and cook, stirring frequently, until onions are lightly browned, about 10 minutes. Pour vegetables into a bowl and set aside.
Melt butter in same frying pan over medium-high heat, add garlic, and stir until sizzling, about 1 minute. Add half of shrimp to pan. Stir often until shrimp are bright pink and no longer wet-looking in thickest part (cut to test), about 5 minutes; transfer shrimp to bowl with reserved vegetables. Add remaining shrimp to pan and cook as above, then return cooked shrimp and vegetables to pan and stir everything together until hot, 2 to 3 minutes. Add cilantro and salt to taste.
Serve shrimp in a large bowl with tortillas (use 2 tortillas, stacked, per taco), accompanied by lime wedges to squeeze over top.
Note: Nutritional analysis is per taco.
Doña Tomàs: Discovering Authentic Mexican Cooking; Doña Tomàs, Oakland, California
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My boyfriend and I made this dish last night, and we have enough leftovers to eat probably twice more. We loved it! Didn't change up the recipe at all, but I did slice up an avocado and make some pico de gallo to accompany the tacos. Highly recommend - very flavorful, will make again!
My husband and I had high,high hopes for this recipe given the reviews, and it was very, very good...but I do feel like it was missing something - not much, just a little something. I think maybe we just needed some lettuce and tomato on it, or maybe some avocado - anyways, we'll make again, and maybe try some different garnishes. We'll definitely make again.
ABSOLUTELY AMAZING! I wasn't sure if my family would like these as tacos in our house are usually of the ground beef version. These disappeared and with every bite a comment was made about how great the flavor was. I made a few variations during preparation. I used 1/2 of a lg white onion (seemed plenty). Instead of 1/4 c. vegetable oil, I used about a tablespoon or so of olive oil and used flour tortillas instead of corn. This was amazing by itself, but would also be great with a pineapple or mango salsa!
this was yummy! I didn't have chilis, so I added chili powder & oregano to the onions as they sauteed,(very fragrant!) along with some chopped red bell pepper. I used smaller, whole shrimp and lemon juice instead of lime. Be sure to use the freshest possible tortillas, and double up, as suggested! I served this with 1 cup cooked quinoa mixed with a can of rinsed black beans, 1 tsp cumin, 1/3 cup salsa and freshly ground pepper & salt to taste.
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