Cheesy Shrimp Tacos
Updated April 25, 2024
- Total Time
- 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter
- 1poblano chile, diced
- ½ medium yellow or white onion, diced
- Salt and pepper
- 2garlic cloves, chopped roughly
- 2teaspoons Worcestershire sauce
- ¾pound peeled and deveined shrimp, chopped
- Olive oil or oil of your choice, for crisping tacos
- 8 to 10(5- to 6-inch) corn or flour tortillas
- 6ounces queso Oaxaca, queso Chihuahua or Monterey Jack, grated
- Lime wedges, hot sauce and salsa, for serving
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Preparation
- Step 1
Melt the butter in a large skillet over medium-high. Add the poblano, onion and a pinch of salt, and cook, stirring often, until softened, about 5 minutes. Stir in the garlic and Worcestershire sauce, and once fragrant, about 30 seconds, turn the heat down to medium.
- Step 2
Stir in the shrimp, season with salt and pepper, and cook, stirring often until just cooked through, 2 to 3 minutes. Remove from heat, transfer shrimp mixture to a plate and wipe the skillet clean.
- Step 3
In the same skillet, pour enough olive oil (about 1 tablespoon) to leave a light slick on the bottom and heat over medium. Place 2 to 3 tortillas (whatever comfortably fits flat) in the pan, sprinkle cheese over and place a spoonful of shrimp mixture over the top. Cook, open-faced, rotating the tortilla to evenly cook the bottom, until the cheese is melted and the bottom is golden, about 3 minutes, fold in half and transfer to a plate. Repeat with more olive oil and the remaining tortillas, cheese and shrimp filling. Serve immediately.
Private Notes
Comments
I love tacos...especially tacos dorados (for their slight crunch). I'm not much for standing over a frying pan or comal...especially if I am making tacos for a group. This technique works great for a few more. Coat a sheet pan with a slick of oil. Six corn tortillas will fit. Add cheese and filling of choice. Roast in a 450 oven for about 10 minutes and fold carefully. Two sheet pans, 12 tacos...all ready at the same time!
I catch & cook a lot of shrimp here in Alaska. Shrimp has a high moisture content so I've found that if I sauté with ghee rather than 'normal' butter it maintains a better texture but still has the flavor of butter in it. And you don't end up with soggy tacos.
To everyone asking about step 3, it says, "turning the tortilla to evenly cook the bottom, until the cheese is melted and the bottom is golden." I read that as rotating the tortilla rather than flipping the tortilla over.
Family favorite!
this is a good use of shrimp. I didn't use hot sauce, just a squeeze of lemon to serve. used the little street taco corn tortillas.
This is fantastic and easy. I made it exactly as written and served it with a side of guacamole and chips. A full order was perfect for two of us, and we're not big eaters. I think you'd need sides of beans and rice to feed four.
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