Chili Shrimp Tacos

Chili Shrimp Tacos

  • 1 pound 36/40 Shrimp "Medium Large," or really, whatever size you like
  • 4 tablespoons of Chilli Powder (or, 3 tablespoons of Chili Powder + 1 tablespoon of Cayenne)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons of oil
  • 8 corn tortillas
  • 2 large, ripe avocados, sliced into wedges

Heat the corn tortillas so that they are soft and pliable.  Over the open flame of a gas stove works best, otherwise, heat then in a dry skillet, turning once.  As they warm, wrap them in a stack in a kitchen towel tightly to keep them warm.

Rinse, de-vein, and clean all the shrimp.  Dry them well with paper towels.  Douse them with the salt, pepper, and Chilli Powder and toss them well so that the are evenly coated.

Bring a pan to medium-high heat and add 2 tablespoons of oil.  If you don't have a large enough pan, cook the shrimp in two batches.  Add the shrimp to the hot pan, turning, and cook through until they are pink, about 5 minutes.

Assemble the tacos.  Place a few shrimp into a corn tortilla, top with a healthy smothering of the cole slaw, 2 avocado wedges, and a dash of your favorite Mexican hot sauce.

Muy delicioso, viva Mexico!

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