Spicy Shrimp Tacos Recipe
cojita, pickled onions, diced cherry pepper, smoke pineapple glaze, ranchero rice and beans.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bar Favorites
Method
Bar Favorites
- 1
Prepare a quick pickle by tossing pickled red onions with 2 tablespoons lime juice and 0.5 teaspoon salt. Let sit 10 minutes.
- 2
Make ranchero rice and beans: in a pot, heat 1 tablespoon olive oil, sauté 0.25 cup diced onion, 1 minced jalapeño, and 2 cloves minced garlic. Add 1 cup white rice, 1 cup canned diced tomatoes, 1 cup black beans, and 1.5 cups vegetable broth. Simmer until rice is tender, about 15–18 minutes. Stir in 2 tablespoons chopped cilantro at the end.
- 3
Prepare the shrimp spice rub: in a small bowl mix 1 tablespoon chili powder, 1 teaspoon paprika, 0.5 teaspoon ground cumin, 0.5 teaspoon garlic powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
- 4
Toss the shrimp with lime juice and the spice rub. Let marinate 5–10 minutes.
- 5
Sear the shrimp: heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear shrimp 1–2 minutes per side until pink and opaque.
- 6
Glaze the shrimp: pour 0.5 cup smoked pineapple glaze into the skillet with the shrimp and simmer 1–2 minutes, coating shrimp and reducing to a light glaze.
- 7
Warm the tortillas: in a dry skillet, heat the 8 corn tortillas until pliable, about 30 seconds per side.
- 8
Assemble the tacos: place a few shrimp on each tortilla. Top with pickled red onions, diced cherry peppers, and a sprinkle of cotija cheese.
- 9
Finish with cilantro and a drizzle of any remaining glaze. Serve with lime wedges.
- 10
Plate with ranchero rice and beans on the side for a complete Bar Favorite presentation.
