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Crunchy Shrimp Tacos

Crunchy Shrimp Tacos

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30 Min
12
Servings
23
ingredients

Crunchy Shrimp Tacos combine shrimp and melted Chihuahua® Cheese inside crispy corn taco shells. We top them off with fresh Avocado Pico de Gallo, Supremo® Sour Cream, and Queso Fresco Cheese from V&V Supremo®.

 

 

 

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Ingredients

Avocado Pico de Gallo

Crunchy Shrimp Taco

5 Steps to complete

  • 1
    In a medium bowl; combine all ingredients for pico the gallo and gently toss until well mixed. Cover and refrigerate until needed.
  • 2
    Preheat a heavy-bottom skillet with olive oil for 2 minutes over medium heat. Add onion, garlic, and jalapeño. Sauté for 1 minute, Add shrimp, lime juice, salt, black pepper, cilantro and tomato. Increase heat to medium-high and cook for 2 minutes, or until pan juices have evaporated. Turn off the heat, add Chihuahua® Cheese, and stir to combine. Divide into 12 equal portions.
  • 3
    Fill each tortilla with 1 portion taco filling, fold tortillas over, and seal with a toothpick.
  • 4
    Preheat vegetable oil in a heavy bottom skillet for 2 minutes over medium-high heat. Fry tacos in batches for 1 to 2 minutes on each side or until tortillas are crisp and golden. Transfer tacos to a tray lined with paper towel. After tacos are cool enough to handle, remove tooth picks.
  • 5
    Place Crunchy Shrimp Tacos on a plate or serving platter. Drizzle Sour Cream, top with Avocado Pico de Gallo, and garnish with crumbled Queso Fresco Cheese. Serve & enjoy!
In a medium bowl; combine all ingredients for pico the gallo and gently toss until well mixed. Cover and refrigerate until needed.; Preheat a heavy-bottom skillet with olive oil for 2 minutes over medium heat. Add onion, garlic, and jalapeño. Sauté for 1 minute, Add shrimp, lime juice, salt, black pepper, cilantro and tomato. Increase heat to medium-high and cook for 2 minutes, or until pan juices have evaporated. Turn off the heat, add Chihuahua® Cheese, and stir to combine. Divide into 12 equal portions.; Fill each tortilla with 1 portion taco filling, fold tortillas over, and seal with a toothpick.; Preheat vegetable oil in a heavy bottom skillet for 2 minutes over medium-high heat. Fry tacos in batches for 1 to 2 minutes on each side or until tortillas are crisp and golden. Transfer tacos to a tray lined with paper towel. After tacos are cool enough to handle, remove tooth picks.; Place Crunchy Shrimp Tacos on a plate or serving platter. Drizzle Sour Cream, top with Avocado Pico de Gallo, and garnish with crumbled Queso Fresco Cheese. Serve & enjoy!

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