Shrimp Tacos Recipe
wild-caught jumbo shrimp sautéed in white wine, bacon, & orange juice, served in housemade corn tortillas with miso, aged parmesan, & artichoke hearts, topped with a savory black currant dijon mustard aioli
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Ingredients
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Taco Ingredients
Method
Preparation Instructions
- 1
Cook the Bacon
In a large skillet, cook the bacon over medium heat until crispy. Remove from the skillet and crumble; set aside.
- 2
Sauté the Shrimp
In the same skillet, add the wild-caught jumbo shrimp and cook for 2-3 minutes until they start to turn pink.
- 3
Add Flavors
Pour in the white wine and orange juice. Simmer for an additional 5 minutes until the shrimp are fully cooked and the sauce has thickened slightly.
- 4
Prepare Tortillas
While the shrimp is cooking, warm the corn tortillas in a separate skillet over low heat until pliable.
- 5
Combine Toppings
In a bowl, mix together the miso paste, aged parmesan cheese, and chopped artichoke hearts.
- 6
Assemble Tacos
Place a spoonful of the shrimp mixture onto each tortilla, top with the miso mixture, and sprinkle with crumbled bacon.
- 7
Make the Aioli
In a small bowl, combine black currant dijon mustard with mayonnaise to create a savory aioli.
- 8
Serve
Drizzle the aioli over the assembled tacos and serve immediately.
