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

Name: Chile Spiced Shrimp Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 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; 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

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

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.
Place chiles in a blender, cover with boiling water. Let sit for 30 minutes.
After 30 minutes, pour out the water. Add remaining ingredients. Plus until smooth. Add 1 Tbls of water at a time if necessary.
To prepare the shrimp: Marinate shrimp for 30 minutes in 1/3 cup of red chile paste.
Heat a skillet to medium-high heat. Add olive oil. Saute shrimp for 3 minutes a side until cooked through.
Alternatively you could skewer the shrimp, brush it with olive oil and grill for 5 minutes until cooked through.
Serve shrimp in tortillas topped with cilantro and roasted corn & avocado salsa