These tacos are also unique. Why?

If you take a look at the ingredient list you may notice that something is missing.

This recipe doesn't have any spices -- zero taco seasoning or anything similar.

Sometimes I think tacos are over-reliant on a heavy seasoning. Yes, cumin and chili powder make some pretty bomb tacos, but this recipe highlights the natural taste of the shrimp, peppers, onions, and sweet corn toasted up in some garlic butter.

A hit of Worcestershire and some tomato paste give it a bump of umami but trust me: you don't need any taco seasoning.

The Best Shrimp Taco Recipe

They’ve got it all—perfectly seasoned, juicy shrimp; tortillas with that crispy, melty cheese situation; bits of shrimp and veggies sautéed in garlic butter; and a squirt of lime that pulls the whole thing together.

And the fact that the shrimp is chopped makes the filling more homogenous and easier to eat. (You're welcome.)

Why you'll love this Recipe For Shrimp Tacos

If you're leery of handling shrimp (or any raw seafood, for that matter) I'll show you how insanely easy shrimp is to prep and cook. And I'll show you exactly what to look for when you're at the store!

The simplicity of these tacos is what makes them special. It's a "whole is greater than the sum of its parts" situation.

I’ve made a lot of tacos in my day, and these? They’re easily top-tier. Fast enough for a weeknight, bold enough to impress your most food-savvy friend.

Shrimp Taco Ingredients

• Uncooked shrimp - Look for large or medium uncooked shrimp, tails and shells removed. (Unless you prefer handling that yourself.) I usually buy a frozen bag and keep it in the freezer for emergencies.
• Onion -- Use any kind you prefer. I use basic yellow or sweet onions for most things I sauté.
• Poblano Peppers -- If you've never purchased poblano peppers, they look like a bell pepper and a jalapeño had a baby. Large, deep green, and elongated, these peppers have a little kick, but not as spicy as a jalapeño. I included some substations below if you can't find these.
• Frozen Corn -- White or yellow both work well here. You could even use fresh.
• Fresh Garlic -- Pre-minced is also OK.
• Sea Salt -- Or whatever salt you prefer using.
• Butter -- The star, really. It's such a diva.
• Worcestershire -- I know, it sounds weird, but trust me on this. It adds a nice little boost of umami.
• Tomato Paste -- Another boost of umami and creates a little "saucy" texture. Rawr.
• Lime juice -- Fresh, please!
• Small Tortillas -- I like the street taco or "small" taco size. Use flour or corn -- whichever you prefer.
• Grated Cheese -- I like "quesadilla cheese" found in the Latin dairy section, pepper jack, or Monterey Jack for these tacos.
• Queso Fresco -- Yes, more cheese. To sprinkle on top. Love these slightly salty fresh cheese also found in the Latin dairy section.
• Fresh Cilantro -- Sprinkle away at the end. Or not, if you've got that soap thing going on.

How to make Cheesy Shrimp Tacos

1. Chop the shrimp, sprinkle it with sea salt. Set aside.
2. Melt some of the butter in a very large skillet and sauté the corn, poblanos, and onion until the onions have some deep caramelization -- about 20 minutes.
3. Preheat your oven broiler to high and place an oven rack in the upper third of your oven.
4. Lay tortillas on a large sheet pan and sprinkle each with some grated cheese. Set aside.
5. Clear out a space in the middle of your skillet and add more butter. Add the garlic, Worcestershire sauce, water, and tomato paste to the melted butter and stir it into the vegetables.
6. Add the chopped shrimp and cook for 4-5 more minutes. Squeeze juice from a lime over the whole thing and remove from heat.
7. Put the pan with the tortillas in the oven for 3-4 minutes until the cheese is melted and has some browned spots.
8. Pull it out, put some shrimp filling into the center of each tortilla and fold them in half. Return to the broiler for 90 seconds, flip, and cook another 90 seconds or until they're as crispy as you like.
9. Serve with a sprinkle of queso fresco and fresh cilantro.

How to prepare the shrimp

If your shrimp is frozen, pull out the required amount (Weight it if you need to, if you've got a kitchen scale. I use mine all the time!)

To quickly thaw the shrimp, put it in a bowl with some cool water. Let it sit for 15-20 minutes and use your hands to get more of the ice off the shrimp. When they're thawed, drain and transfer them to a cutting board to chop.

You can pile them all up and run your knife through them or you can cut them individually. Aim for each shrimp to be cut into 3-4 pieces.

Homemade Shrimp Tacos Variations and Substitutions

Here are a few substations you can make for ingredients in the recipe:

• Poblanos: Use bell peppers (any color) or a few jalapeños if you want things spicier. You could even use a 4-ounce can of diced green chiles.
• Corn: If you don't eat corn, you can simply add more peppers and onions. Chopped zucchini would be another good swap.
• Garlic: Yes, you can use granulated garlic. If you must.
• Worcestershire: Use equal amount of coconut aminos or half the amount of Tamari/soy sauce.
• Make it a salad: If you're avoiding grains and dairy, use the shrimp filling over a bed of salad greens and top with some Pico de Gallo and a drizzle of extra-virgin olive oil! My Southwest Slaw would be my first choice for a salad base!

Best Shrimp Taco Recipe Tips

• Get some good color on the onions. It takes some time, yes, but the more caramelization you have on those onions, the more natural sweetness will come out in the filling. You'll want that.
• Use the biggest skillet you have. The bigger, the more cooking space and the faster your vegetables will caramelize.
• Don't overcook the shrimp. As soon as you don't see any gray spots, it's done. Overcooking shrimp is a one-way ticket to chewy-town.
• Use a timer when you're using your broiler. If you're like me and chronically char stuff under your broiler, set a damn timer.
• Toast up your tacos in a skillet if you don't want to do it in the broiler. I was trying to avoid more dirty skillets and have quicker toasting tacos by using the broiler, but it's a risky move.

What to serve with Cheesy Shrimp Tacos

Here are a few side dish ideas to round out this taco meal!

Pressure Cooker Black Beans are one of my go-to sides for Mexican-inspired meals. They're smoky, citrusy, with a little heat. (Psst.. they freeze beautifully and I love having a container or two in the freezer for emergencies!)

My Instant Pot Cilantro Lime Rice is a family favorite and mimics that to-die-for rice you find in fresh Mex eateries.

To keep it simple you could always grab your favorite tortilla chips, guacamole, and salsa! My Easy Simple Guacamole Recipe and Pico de Gallo Recipe are both the bomb if you're wanting to make your meal a little extra.

Our favorite Shrimp Taco Toppings

I kept it simple in this recipe with some queso fresco and cilantro, but here are a few other toppings you could add:

• Sliced avocado or guacamole
• Sour cream or Mexican crema
• Salsa or hot sauce
• A little sliced cabbage dressed with lime.
• Pickled onions. Have you made your own Homemade Pickled Onions? *gasp* they're so easy and so good on allll kinds of tacos and salads.

Storing Homemade Shrimp Tacos

Store any leftover filling in an airtight container in the fridge for up to 3 days for best flavor. Assembled tacos don't store well because the tortillas get soggy. They're best made to order!

More Easy Taco Recipes on Perry's Plate

One of my favorite games is "will it taco?" and here are a few of our favorites...

Pork and Pineapple Tacos

Blackened Fish Tacos

Pineapple Chicken Tacos

Zucchini Black Bean Tacos

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Need some extra visuals? Here's my YouTube video about these Cheesy Shrimp Tacos!

Cheesy Shrimp Tacos

Yield: 12 tacos

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

After 17 years of developing delicious recipes (many of which are tacos), I’ve learned one undeniable truth: when cheese gets golden and lacy and fuses to a tortilla… magic happens. These shrimp tacos are a spicy little love letter to that moment.

Print

Ingredients

• 1 pound uncooked medium or large shrimp, peeled, and tails removed
• Sea salt
• 6 Tablespoons butter, divided
• 1 large yellow onion, peeled and diced
• 2 poblano pepper (see note), seeded and diced
• 1 cup fresh or frozen corn
• 3 garlic cloves, crushed or Microplaned
• 2 teaspoons Worcestershire sauce or coconut aminos
• 2 teaspoons tomato paste
• 1 lime
• 12 small tortillas
• 6 ounces shredded cheese (see note)
• Queso Fresca and fresh cilantro, for garnish
• Queso Fresca and fresh cilantro, for garnish

Instructions

1. Chop the shrimp roughly into thirds, sprinkle generously with sea salt. Set aside.
2. Melt 4 Tablespoons of the butter in a very large skillet and sauté the corn, poblanos, and onion on medium or medium-high heat until the onions have some deep caramelization, stirring often -- about 20 minutes. Reduce heat of they start to scorch.
3. While you're waiting, preheat your oven broiler to high and place an oven rack in the upper third of your oven.
4. Lay half of the tortillas on a large sheet pan and sprinkle each with some grated cheese. It's OK if they overlap some. Set aside.
5. When the vegetables are done, clear out a space in the middle of your skillet and add 2 Tablespoons more butter. Add the garlic, Worcestershire sauce, and tomato paste to the melted butter and stir it into the vegetables.
6. Add the chopped shrimp and ⅓ cup of water and cook for 4-5 more minutes until the shrimp is pink and just barely cooked through. Squeeze juice from the lime over the whole thing and remove from heat.
7. Put the pan with the tortillas in the oven for 3-4 minutes until the cheese is melted and has some browned spots.
8. Pull it out, put some shrimp filling into the center of each tortilla and fold them in half. Return to the broiler for 90 seconds, flip, and cook another 90 seconds or until they're as crispy as you like.
9. Repeat, assemling and toasting up the tacos with remaining tortillas, cheese, and shrimp filling.
10. Serve each taco with a sprinkle of queso fresco and fresh cilantro.

Notes

1. You could also use a couple small bell peppers or a few jalapeno peppers in place of the poblanos. Poblanos have a mild amount of heat but not the amount that is in a jalapeno.
2. I like using "quesadilla cheese" that's found in the Latin dairy section, but Monterey jack or pepper jack also work well. Queso fresco is also found in the Latin food aisle. If you can't find it, just use more of whatever cheese you melted onto the tortillas.
3. Use whatever tortillas you want. I recomend "street taco" or small taco sized. I especially love Siete's almond flour tortillas if you're avoiding grains. We find them at our Costco.
4. If you're a hot sauce person, I highly recommend adding a little to these. I thought they were perfect with just a hint of heat.

Recommended Products

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• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 6 Serving Size 2 tacos
Amount Per Serving Calories 647Total Fat 33gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 13gCholesterol 75mgSodium 1041mgCarbohydrates 68gFiber 5gSugar 4gProtein 21g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Homemade Shrimp Tacos appeared first on Perry's Plate.

What is salsa verde?

Salsa Verde originated from Mexico and is a green salsa, usually tomatillo based. It is usually used as a chip dip or on tacos, enchiladas, fajitas and nachos!

If you've never tried tomatillos, you definitely should. They look like little green tomatoes wrapped in a papery husk and have a tart, citrusy flavor. I'm not a fan of eating them raw, but after a good roasting, they make a fantastic salsa.

Ingredients

• Fresh tomatillos, husks removed
• Poblano peppers or jalapeno peppers, halved and seeded (optional)
• Garlic cloves (Peeled)
• Avocado oil
• Onion (Chopped)
• Fresh lime juice
• Fresh cilantro (Chopped)
• Salt and pepper to taste

How to make green salsa

Here's a simple tomatillo green-chili salsa recipe for you. If you don't want to turn your oven on, feel free to grill the tomatillos and the peppers outside! ​​

1. Preheat oven to 425°F (220°C)
2. Rinse tomatillos to remove their sticky coating and place them on a rimmed sheet pan with the pepper halves (if using) and the whole garlic cloves. Drizzle with the oil, tossing to coat, and roast for about 30 minutes until the tomatillos and peppers have black spots. 
3. Remove the blackened skin from the peppers and transfer roasted vegetables and any juices from the pan to a blender of food processor. Pulse until chunky. 
4. Add onion, lime juice, cilantro and puree until smooth.
5. Add salt and pepper to taste.

Top Tips

If you don't want it too spicy, reduce the number of peppers you add and remove all of the seeds. If you want it more spicy, leave more seeds.

You can also grill the vegetables instead of roasting them. Just put the garlic cloves in a wad of foil to avoid burning them.

Roasted Tomatillo Salsa Uses

Salsa verde is great with pretty much anything that goes well with regular roasted tomato salsa! These recipes would be great with this salsa.

• Vegetarian Enchilada
• Chili made with Steak
• Blackened Fish Tacos

FAQs

Perry's Plates Salsa and Sauce Recipes

Grilled Pineapple and Jalapeno Salsa

Whole30 Enchilada Sauce

Grilled Pineapple Salsa

Roasted Tomato Salsa (Chevy’s Copycat)

Vegan Roasted Red Pepper Sauce (with Cashews)

Two Homemade BBQ Sauces (Whole30 and Low-Carb Options)

Balsamic Roasted Tomato Sauce (to Freeze!)

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Simple Salsa Verde

Yield: 4 cups

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Store bought salsa verde is pretty great, but I love the freshness from home-roasted tomatillos!

Print

Ingredients

Toggle ingredient group

• 1 ½ - 2 lbs fresh tomatillos, husks removed
• 2-3 poblano peppers or jalapeno peppers, halved and seeded (optional)
• 3 whole garlic cloves, peeled
• 2 Tablespoons avocado oil
• ½ cup chopped onion
• 1 Tablespoon fresh lime juice
• 1 cup chopped fresh cilantro
• salt and pepper to taste

Instructions

1. Preheat oven to 425 degrees F.
2. Rinse tomatillos to remove their sticky coating and place them on a rimmed sheet pan with the pepper halves (if using) and the whole garlic cloves. Drizzle with the oil, tossing to coat, and roast for about 30 minutes until the tomatillos and peppers have black spots.
3. Remove the blackened skin from the peppers and transfer roasted vegetables and any juices from the pan to a blender of food processor. Pulse until chunky.
4. Add onion, lime juice, cilantro and puree until smooth. Add salt and pepper to taste.

Notes

Nat's Notes:
1. If you don't want it too spicy, reduce the number of peppers you add and remove all of the seeds. If you want it more spicy, leave more seeds.
2. You can also grill the vegetables instead of roasting them. Just put the garlic cloves in a wad of foil so they don't feel left out.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Homemade Salsa Verde (Tomatillo Salsa) appeared first on Perry's Plate.