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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!

Chile Spiced Shrimp Tacos

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.

Chile Spiced 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.

Chile Spiced Shrimp Tacos

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!

Yield: 4

Chile Spiced Shrimp Tacos

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!

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 ServingCalories 183Cholesterol 357mgSodium 1685mgCarbohydrates 1gProtein 29g
© Erin S
Cuisine: American / Category: Main Course
Erin S
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