Easy shrimp tacos

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These shrimp tacos are adapted from the Epcot Food and Wine Festival Cookbook. I took a shortcut and used frozen shrimp. I didn't want to take the time to peel, devein, and fry fresh shrimp. I know shrimp is easy to cook, but I was looking for a quick weekend lunch.

These shrimp tacos have a touch of spicy chipotle mayonnaise. If you are sensitive to heat, I suggest reducing the chipotle. These were delicious! We loved all the different flavors and textures in these tacos. Use frozen shrimp for a quick and easy meal!

Easy shrimp tacos10 tacos(Printable recipe)

  • 1 package (20 oz) frozen shrimp
  • 2/3 cup mayonnaise
  • 1 can (7.5 oz) chipotle peppers in adobo sauce, pureed
  • 10 flour tortillas
  • 3 cups of grated red cabbage
  • 3/4 cup green sauce (Frontera Grill)
  • 1/2 cup cotija cheese (or feta cheese)

Mix mayonnaise and chipotle pepper puree in medium bowl until smooth. Cover and refrigerate.

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Cook shrimp according to package directions. Remove the tails. Set aside.

To serve: Spread 1 tablespoon of chipotle mayonnaise on the flour tortilla and place 3 or 4 shrimp in the center. Top with a handful of cabbage, cotija cheese, and a drizzle of green sauce.

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