Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1 tbsp. olive oil
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- Salt and pepper, to taste
- 8-10 small corn tortillas
- 1 cup shredded red cabbage
- 1 avocado, diced
- 1 lime, cut into wedges
- Fresh cilantro leaves, for garnish
For the Frezno Chili Sauce:
- 3 Frezno chili peppers, seeded and chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp. lime juice
- 1 garlic clove, minced
- Salt and pepper, to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a small bowl, mix together olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Toss shrimp in the spice mixture and place on a baking sheet.
4. Bake for 8-10 minutes, or until shrimp are cooked through.
5. While the shrimp are cooking, make the Frezno chili sauce. In a blender or food processor, combine the chopped Frezno chili peppers, mayonnaise, sour cream, lime juice, garlic, salt, and pepper. Blend until smooth.
6. Warm the tortillas in the oven or on a stovetop griddle.
7. To assemble the tacos, place a spoonful of the Frezno chili sauce on each tortilla.
8. Top with shredded red cabbage, cooked shrimp, diced avocado, and a squeeze of lime juice.
9. Garnish with fresh cilantro leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Makes 8-10 tacos
Nutritional information:
- Calories per serving: 250
- Total fat: 16g
- Cholesterol: 95mg
- Sodium: 300mg
- Total carbohydrates: 16g
- Dietary fiber: 4g
- Sugars: 2g
- Protein: 12g
Substitutions for ingredients:
- If Frezno chili peppers are not available, substitute with jalapeño peppers.
- Greek yogurt can be used in place of sour cream.
Variations:
- Use grilled chicken or steak instead of shrimp.
- Add diced tomatoes or sliced jalapeños for extra flavor and texture.
Tips and tricks:
- Make the Frezno chili sauce ahead of time to save time on taco night.
- Use a non-stick baking sheet to prevent the shrimp from sticking.
- Warm the tortillas in the oven or on a stovetop griddle for a few seconds on each side to make them pliable.
Storage instructions:
- Store leftover Frezno chili sauce in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- To reheat the shrimp, place them in a microwave-safe dish and heat for 30 seconds to 1 minute, or until heated through.
Presentation ideas:
- Serve the tacos on a platter with a side of guacamole and salsa.
- Arrange the tacos on a colorful plate for a festive presentation.
Garnishes:
- Fresh cilantro leaves
- Sliced jalapeños
- Diced tomatoes
Pairings:
- Serve with a side of Mexican rice and black beans for a complete meal.
Suggested side dishes:
- Mexican rice
- Black beans
- Corn on the cob
Troubleshooting advice:
- If the Frezno chili sauce is too thick, add a splash of water or lime juice to thin it out.
Food safety advice:
- Make sure the shrimp are fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3-4 days.
Food history:
- Frezno chili peppers are a type of chili pepper that originated in Fresno, California in the 1950s.
Flavor profiles:
- The Frezno chili sauce is creamy and slightly spicy, while the shrimp are smoky and savory.
Serving suggestions:
- Serve the tacos with a cold beer or a margarita for a refreshing drink.
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Region: Mexican