Chili Shrimp Tacos
From debra47 13 years agoIngredients
- 10 ounces of raw shrimp, shelled and deveined shopping list
- 1 T chopped fresh parsley shopping list
- 6 tortilla shells shopping list
- scallions - for garnish shopping list
- taco sauce: shopping list
- 1/2 T olive oil shopping list
- 1/2 onion, finely chopped shopping list
- 1/2 green pepper, seeded and diced shopping list
- 1 hot green chili, seeded and finely chopped shopping list
- 1 1/2 garlic cloves, crushed shopping list
- 1/2 ground cumin shopping list
- 1/2 tsp ground coriander/cilantro shopping list
- 1/2 tsp brown sugar shopping list
- 1/2 pound ripe tomatoes, peeled and coarsely chopped shopping list
- juice of 1/4 lemon shopping list
- salt and pepper to season shopping list
- to serve: shopping list
- sour cream shopping list
How to make it
- Preheat oven to 350 F/180C.
- To make sauce heat oil in a deep skillet over medium heat.
- Add the onion and cook for 5 minutes or until softened.
- Add the pepper and chili and cook for 5 minutes.
- Add the garlic, cumin, coriander, and sugar and cook the sauce for another 2 minutes, stirring.
- Add the tomatoes, lemon juice, and salt and pepper.
- Bring to a boil.
- Reduce the heat and let simmer for 10 minutes.
- Stir in the shrimp and parsley.
- Cover and cook gently for 5-8 minutes or until shrimp are pink and tender.
- Next step has to do with personal preference.
- Recipe said to place the shells, open-side down on a baking sheet
- Warm in the preheated oven for 2-3 minutes.
- When we made the recipe we fried our tortilla shells in a bit of olive oil for a few minutes before spooning the shrimp mixture into the tortilla shells.
- Top with sour cream.
- Enjoy with a margarita and perhaps some sangria!
Reviews & Comments 3
-
All Comments
-
Your Comments