Chile Spiced Shrimp Tacos

Shrimp smothered in a red chile paste and served with a roasted corn & avocado salsa.  Full of flavor and not too spicy!

And here we go again; another Monday.  I am lucky that I work from home, but Mondays are still Mondays.  And after a relaxing and good weekend, going back to work just seems so much more like a chore.  To make Monday a little better I am bringing you some crazy good shrimp tacos.

You may recognize the roasted corn & avocado  salsa on these tacos from Friday.  I made the salsa so I could put them on these tacos!  This is another recipe from Simply Mexican.  The original recipe serves the shrimp skewered on their own.  Although I am sure they would be delicious that way, I wanted to make them into a taco, and the corn salsa seemed the like the perfect pair.

The chile sauce for these shrimp is super easy to make.  It might look like a lot, but trust me; it is easy!  There is very little hands on time.  The sauce lasts almost forever in your fridge, so you don’t have to worry about using it up quickly.  I was a little worried about the heat level, but it is very mild.  My 8 year old, who isn’t a fan of anything spicy, loved these chile spiced shrimp.  He is already asking when I will make them again!

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Yield: 4

Chile Spiced Shrimp Tacos

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Shrimp smothered in a red chile paste and served with a roasted corn & avocado salsa. Full of flavor and not too spicy!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

Red Chili Paste

• 4 dried Ancho chiles
• 4 cloves garlic, , roasted
• 1/8 tsp cinnamon
• 1 bay leaf, , crushed
• 1/2 tsp cumin
• 1/2 tsp pepper
• 1/2 tsp oregano
• 1 tsp salt
• 1/4 cup red wine vinegar

Shrimp

• 1 1/4 pound shrimp, , peeled and deveined
• 1/3 cup red chile paste
• 1 Tbls olive oil
• Flour Tortillas
• Cilantro
• Roasted Corn & Avocado Salsa

Instructions

1. To make the Red Chile Paste: Cut the chiles into flat pieces, remove the seeds and veins. In a skillet over medium, heat for about 3 minutes, turning part way. They will start to soften slightly.
2. Place chiles in a blender, cover with boiling water. Let sit for 30 minutes.
3. After 30 minutes, pour out the water. Add remaining ingredients. Plus until smooth. Add 1 Tbls of water at a time if necessary.
4. To prepare the shrimp: Marinate shrimp for 30 minutes in 1/3 cup of red chile paste.
5. Heat a skillet to medium-high heat. Add olive oil. Saute shrimp for 3 minutes a side until cooked through.
6. Alternatively you could skewer the shrimp, brush it with olive oil and grill for 5 minutes until cooked through.
7. Serve shrimp in tortillas topped with cilantro and roasted corn & avocado salsa

Notes

Adapted from Simply Mexican

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Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 183Cholesterol 357mgSodium 1685mgCarbohydrates 1gProtein 29g

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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