Tacos, Enchiladas, Tamales, Tostadas



Guajillo Shrimp Tacos | Print |
(5 votes, average 3.80 out of 5)

Serves 4

  • 2 plum-shaped ripe tomatoes
  • A scant tablespoon vegetable oil
  • 1 pound (about 24) medium-large shrimp, peeled and deveined
  • Salt to taste
  • 1 cup Frontera Guajillo Salsa
  • Warmed corn tortillas
  • Chopped fresh cilantro for garnish
  1. Roast the tomatoes on a baking sheet about 4 inches below a very hot broiler, turning often, until soft and blistered and blackened on all sides, about 10 minutes. Peel the tomatoes and coarsely chop.
  2.  Heat the oil in a very large skillet over medium-high. Add the shrimp in a single layer. Sprinkle with salt and cook about 2 minutes, then flip the shrimp and stir in the salsa and tomatoes. Cook 2 to 3 minutes more until the shrimp are just done. Taste and adjust seasonings with salt. Serve right away rolled up in warmed tortillas with a sprig of cilantro.  
 

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