Photo: James Carrier; Styling: Karen Shinto
Total Time
35 Mins
Yield
Makes 16 tacos; 8 servings

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Serve shrimp in a large bowl with tortillas (use 2 tortillas, stacked, per taco), accompanied by lime wedges to squeeze over top.

Step 4

Note: Nutritional analysis is per taco.

Doña Tomàs: Discovering Authentic Mexican Cooking; Doña Tomàs, Oakland, California

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