Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 2 tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1/2 cup diced green bell pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 8-10 corn tortillas
- 1 cup crumbled queso fresco
- 1 avocado, sliced
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the shrimp to the skillet and sprinkle with chili powder, cumin, garlic powder, salt, and black pepper.
3. Cook the shrimp for 2-3 minutes on each side, until they are pink and cooked through.
4. Remove the shrimp from the skillet and set aside.
5. In the same skillet, add the red onion, red bell pepper, yellow bell pepper, and green bell pepper.
6. Cook the vegetables for 5-7 minutes, until they are tender.
7. Add the cooked shrimp back to the skillet and toss with the vegetables.
8. Stir in the chopped cilantro and lime juice.
9. Warm the corn tortillas in the microwave or on a skillet.
10. Assemble the tacos by placing a spoonful of the shrimp and vegetable mixture on each tortilla.
11. Top with crumbled queso fresco and sliced avocado.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4-5 servings
Nutritional information:
Calories: 290
Fat: 15g
Carbohydrates: 22g
Protein: 18g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or beef.
- Queso fresco can be substituted with feta cheese.
Variations:
- Add sliced jalapenos for extra heat.
- Serve with a side of black beans and rice.
Tips and tricks:
- Make sure to devein the shrimp before cooking.
- Use fresh lime juice for the best flavor.
- Warm the tortillas before assembling the tacos to prevent them from breaking.
Storage instructions:
Store leftover shrimp and vegetable mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the shrimp and vegetable mixture in the microwave or on the stove until heated through.
Presentation ideas:
Serve the tacos on a platter with a side of chips and salsa.
Garnishes:
Garnish with additional chopped cilantro and lime wedges.
Pairings:
Serve with a cold beer or a margarita.
Suggested side dishes:
Serve with a side of black beans and rice.
Troubleshooting advice:
If the shrimp are overcooked, they will become tough and rubbery.
Food safety advice:
Make sure to cook the shrimp to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Tacos originated in Mexico and have become a popular dish around the world.
Flavor profiles:
The Topote Shrimp Tacos have a spicy and tangy flavor from the chili powder, cumin, garlic powder, and lime juice.
Serving suggestions:
Serve the tacos with a side of chips and salsa for a complete meal.
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