These Spicy Shrimp Tacos with mouthwatering extra large shrimp with spicy ancho chile, creamy avocado, purple cabbage, and a green Chile salsa are perfection.
Juice of 1 lime + 2 whole limes cut into wedges for tacos
2tablespoonsof white wine vinegar
Ancho chile seasoning
pinchof salt and pepper
2tspsalt, Kosher
1tspblack pepper ground
1tspAncho Chile powder can substitute with chile powder
1/2tsppaprika sweet
4tspdark brown sugar
1/2tspgarlic powder granulated
1tspMexican Oreganocrushed
Spicy shrimp
1poundof thawedraw, peeled, deveined extra large shrimp. (13-15 shrimp per pound) Chopped into large chunks.
1-2tablespoonsof avocado oilor any neutral oil
9good quality corn tortillasregular size
Toppings - place the toppings on a large platter or individually so you can customize the tacos to your liking
1cupfinely shredded cabbagewashed and dried thoroughly
1avocadopeeled, pit removed and thinly sliced or cubed
1/4cupof finely chopped Cilantrowashed and dried thoroughly
Pickled onionsabove
Salsa verdehomemade or store-bought
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Instructions
Ancho chile spice blend
Using a small bowl, combine the Kosher salt, pepper, Ancho Chile powder, paprika, dark brown sugar, garlic powder, crushed Mexican oregano. Mix well with a small whisk or fork and set aside.
Spicy shrimp + tortillas
If needed, using paper towels, pat the shrimp dry to remove any excess moisture. Place the shrimp in a small bowl and add 1 tablespoon Avocado oil, and about 1 tablespoon of the ancho chile spice blend, toss until the shrimp is fully coated.
Before you start searing the shrimp, I recommend starting to warm the tortillas. Using tongs, I suggest warming the tortillas straight onto the burner to get a good them good and hot with a little char.
All tortillas are meant to be heated through on a griddle, burner, or grill. They are not meant to be microwaved or eaten cold. Heat all the tortillas through and cover them with a clean tea towel to keep warm.
Preheat a skillet over medium heat.
Once the skillet is good and hot, add the second tablespoon of avocado oil and the shrimp. Sauté for about 3-4 minutes or until the shrimp is completely pink and cooked through.
Remove the skillet from the heat source immediately.
Assembling a Spicy shrimp taco
Take a warm tortilla, and top it with shrimp, avocado slices, shredded cabbage, pickled onions, cilantro, and green chile salsa. A squeeze of lime to finish it all off!