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Gravel & Dine

Shrimp Tacos with Cheesy Tortillas and Chipotle Mayo

A cheesy tortilla topped with marinated shrimp, avocado, cilantro and onion, chipotle mayo and bacon.
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Prep Time 1 hour 15 minutes
Cook Time 12 minutes
Total Time 1 hour 27 minutes
Servings: 8 tacos/ 2 servings
Course: Main
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 2 t fresh ground black pepper
  • 2 t garlic powder
  • 2 t ancho chili powder
  • 1 t paprika
  • ½ t kosher salt
  • Juice of 1 lime
  • ½ c vegetable oil
  • ¼ c cilantro
  • ½ c water
  • 32 51/60 shrimp, raw, peeled and deveined
  • ¾ c onion diced
  • ¼ c cilantro minced
  • 1 c finely shredded Mexican blend cheese
  • 8 small flour tortillas fajita size
  • 1 T vegetable oil
  • Chipotle mayo
  • ½ c bacon cooked and crumbled
  • 1 avocado sliced
  • Lime wedges

Method
 

  1. Combine spices, lime juice, vegetable oil, first quarter cup cilantro and water. Remove tails from shrimp and add to marinade. Marinate for one hour.
  2. Combine diced onion and remaining quarter cup cilantro in a small bowl and set aside.
  3. After 1 hour, make tortillas. Preheat oven or griddle on warm and cover a baking sheet with foil. Set directly on griddle. If you don’t have a griddle use a warm oven.
  4. Preheat 10 inch nonstick skillet over medium heat. Sprinkle about 2 T cheese into a circle slightly smaller than tortilla. Press tortilla on top of cheese and cook for about a minute. Flip with a spatula then transfer to baking sheet. Repeat with remaining tortillas.
  5. Preheat a 12 inch cast iron skillet over medium heat. Add a tablespoon of vegetable oil. Remove shrimp from marinade and add to pan. Cook about 2 minutes per side until done.
  6. Build tortillas. Add chipotle sauce to tortilla followed by chipotle mayo, onion and cilantro blend, four shrimp, bacon and avocado. Squeeze a small wedge of lime over the taco.
  7. Serve immediately.