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Fire Roasted Shrimp Tacos Recipe

Name: Amaya Modern Mexicans Fire Roasted Shrimp Tacos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb large shrimp, peeled & deveined (16-20 count); 2 tbsp olive oil; 1 tbsp fresh lime juice; 2 tsp garlic, minced; 1 tsp chipotle chile in adobo, minced; 1 tsp smoked paprika; 0.5 tsp ground cumin; 1 tsp kosher salt; 0.5 tsp black pepper; 0.5 cups mayonnaise; 0.25 cups plain Greek yogurt; 1 tsp chipotle chile in adobo, minced; 1 tsp lime juice; 0.5 tsp honey; 0.25 tsp salt; 1 cup ripe tomatoes, seeded and finely diced; 0.25 cups white onion, finely diced; 2 tbsp fresh cilantro, chopped; 1 small jalapeño, seeds removed and minced; 1 tbsp lime juice; 0.25 tsp salt; 6 oz tomatillos, husked and rinsed; 1 small serrano or jalapeño; 1 clove garlic clove; 0.25 cups white onion, quartered; 2 tbsp fresh cilantro; 1 tbsp lime juice; 0.5 tsp salt; 8 count small corn or flour tortillas; 2 cups green cabbage, thinly sliced

Inspired by Amaya Modern Mexican

Time35m

Serves4

Grilled shrimp, cabbage, chipotle aioli, pico de gallo, roasted tomatillo salsa

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Ingredients

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Shrimp & Marinade

1 lb large shrimp, peeled & deveined (16-20 count)

2 tbsp olive oil

1 tbsp Fresh lime juice

2 tsp Garlic, minced

1 tsp chipotle chile in adobo, minced

1 tsp Smoked paprika

1/2 tsp Ground cumin

1 tsp kosher salt

1/2 tsp black pepper

Chipotle Aioli

1/2 cups Mayonnaise

1/4 cups plain Greek yogurt

1 tsp chipotle chile in adobo, minced

1 tsp ReaLime juice

1/2 tsp Honey

1/4 tsp Celtic sea salt

Pico de Gallo

1 cup ripe tomatoes, seeded and finely diced

1/4 cups white onion, finely diced

2 tbsp Fresh cilantro, chopped

1 small jalapeño, seeds removed and minced

1 tbsp ReaLime juice

1/4 tsp Celtic sea salt

Roasted Tomatillo Salsa

6 oz tomatillos, husked and rinsed

1 small serrano or jalapeño

1 clove Garlic clove

1/4 cups white onion, quartered

2 tbsp fresh cilantro

1 tbsp ReaLime juice

1/2 tsp Celtic sea salt

Assembly & Toppings

8 count small corn or flour tortillas

2 cups green cabbage, thinly sliced

2 count fresh lime wedges

2 tbsp extra cilantro leaves

1 tbs hot sauce (optional)

Method

Shrimp & Marinade

Prepare marinade

In a medium bowl combine 2 tbsp olive oil, 1 tbsp lime juice, 2 tsp minced garlic, 1 tsp minced chipotle, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until blended.

Marinate shrimp

Add the peeled and deveined shrimp to the marinade and toss to coat evenly. Cover and refrigerate for 15–20 minutes (no longer than 30 minutes to avoid over-tenderizing).

Grill/roast shrimp

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). If using stovetop, heat a cast-iron skillet until shimmering. Remove shrimp from marinade, shaking off excess. Grill or sear shrimp 2–3 minutes per side until opaque and slightly charred at edges. Transfer to a plate and keep warm.

Chipotle Aioli

While shrimp marinates, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tsp minced chipotle, 1 tsp lime juice, 1/2 tsp honey and 1/4 tsp salt in a small bowl until smooth. Taste and adjust heat or acidity by adding more chipotle or lime. Refrigerate until assembly.

Pico de Gallo

Combine 1 cup diced tomatoes, 1/4 cup finely diced white onion, 2 tbsp chopped cilantro, 1 minced small jalapeño, 1 tbsp lime juice and 1/4 tsp salt in a bowl. Stir and let sit 10–15 minutes at room temperature to meld flavors. Refrigerate if making ahead.

Roasted Tomatillo Salsa

Roast

Preheat broiler or grill. Place husked tomatillos (about 6 oz), 1 serrano or jalapeño, 1 garlic clove and 1/4 cup quartered onion on a foil-lined sheet or grill grate. Broil or grill, turning occasionally, until charred and softened, about 6–8 minutes.

Blend

Transfer roasted ingredients to a blender or food processor. Add 2 tbsp cilantro, 1 tbsp lime juice and 1/2 tsp salt. Pulse until you reach a slightly chunky salsa consistency. Taste and adjust salt or heat. Chill or serve warm.

Assembly & Serving

Warm tortillas briefly on the grill or in a hot dry skillet, about 20–30 seconds per side, until pliable and lightly charred. Keep wrapped in a clean towel to stay warm.

Build each taco: place a small handful (about 1/4 cup) of thinly sliced cabbage in the center of a tortilla, add 3–4 grilled shrimp, drizzle 1–2 tsp chipotle aioli, spoon 1–2 tbsp pico de gallo and 1 tbsp roasted tomatillo salsa. Garnish with cilantro leaves and a squeeze of lime. Add hot sauce if desired.

Serve immediately with extra lime wedges on the side.