Photo: James Carrier; Styling: Karen Shinto
Total Time
35 Mins
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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Ratings & Reviews

CarrieLynne's Review

July 13, 2010
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!

LS5216's Review

January 27, 2010
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.

surf2shore's Review

May 06, 2009
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!


November 12, 2015
This was a really tasty dish and easy to make.  I served half with tortillas and half with tacos.  I served them with rice & beans and black olives. 

almamassey's Review

March 17, 2014
These were delicious and so easy!! I was worried that without a sauce they might be bland but there were incredibly flavorful. I will make them again when I have guests over.

esauer's Review

October 15, 2012

jennylh's Review

January 25, 2012
really good! made pico with diced avocado to go on the tacos and turned out great.

MsPhyllis's Review

June 21, 2011

Norskione's Review

May 25, 2011
We make this several times a year and has become quite a favorite dish in our home!! Simple but delicious!

1claytoncook's Review

May 05, 2011
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.