Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 2 tbsp. Tapatío hot sauce
- 1 tbsp. olive oil
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1/2 tsp. cumin
- Salt and pepper, to taste
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- Lime wedges, for serving
Special equipment needed:
- Skillet or grill pan
Step-by-step instructions:
1. In a medium bowl, combine the shrimp, Tapatío hot sauce, olive oil, garlic powder, paprika, cumin, salt, and pepper. Toss to coat evenly.
2. Heat a skillet or grill pan over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
3. Warm the tortillas in the microwave or on a skillet.
4. To assemble the tacos, divide the shredded lettuce, diced tomatoes, and red onion among the tortillas. Top with the cooked shrimp and chopped cilantro.
5. Serve with lime wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 6 minutes
Temperature:
- Skillet or grill pan over medium-high heat
Serving size:
- Makes 8 tacos
Nutritional information:
- Calories: 130
- Fat: 3g
- Carbohydrates: 14g
- Protein: 12g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Tapatío hot sauce can be substituted with any hot sauce of your choice.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Top with crumbled queso fresco or cotija cheese.
- Use flour tortillas instead of corn tortillas.
Tips and tricks:
- Don't overcook the shrimp, as they can become tough and rubbery.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
- To make the tacos spicier, add more Tapatío hot sauce or a pinch of cayenne pepper.
Storage instructions:
- Store any leftover shrimp in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the shrimp, microwave for 30 seconds or until heated through.
Presentation ideas:
- Serve the tacos on a platter with lime wedges and a side of salsa.
Garnishes:
- Chopped cilantro and lime wedges
Pairings:
- Serve with a side of Mexican rice and black beans.
Suggested side dishes:
- Mexican rice and black beans
Troubleshooting advice:
- If the shrimp are sticking to the skillet or grill pan, add a little more oil to the pan.
Food safety advice:
- Make sure the shrimp are cooked to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Tapatío hot sauce was created in 1971 by Jose-Luis Saavedra Sr. in Vernon, California.
Flavor profiles:
- Spicy, tangy, and fresh
Serving suggestions:
- Serve the tacos with a cold beer or a margarita.
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Region: Mexican