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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Ratings & Reviews

CarrieLynne's Review

jennylh
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

LS5216
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

jlhwebgal
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!

seaside725

almamassey
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

esauer
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

colibri
October 15, 2012
N/A

jennylh's Review

surf2shore
January 25, 2012
really good! made pico with diced avocado to go on the tacos and turned out great.

MsPhyllis's Review

MsPhyllis
June 21, 2011
N/A

Norskione's Review

smbassref
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

esther1
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.