Rick Martinez's cookbook, Mi Cocina, explores Mexican regional cooking. This recipe comes from the chapter on Pacífico, where his family is from—a region known for its culinary focus on fish, shrimp and octopus. These buttery shrimp tacos were first created by Eduardo Angulo, the owner of Los Arcos in Mazatlán.

EatingWell.com, April 2022

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Credit: Charlotte & Johnny Autry

Recipe Summary

active:
45 mins
total:
45 mins
Servings:
8

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over high heat. Arrange shrimp in an even layer in the pan and cook, turning once, until just starting to brown, about 1 minute per side. Transfer to a medium bowl and set aside.

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  • Melt butter in the pan over medium heat. Add onion, poblano, celery, serrano, garlic, oregano, salt and coriander; cook, tossing occasionally, until the onion and poblano are beginning to brown, 6 to 8 minutes.

  • Add tomato and cook, tossing occasionally and scraping up any browned bits, until the tomato begins to break down, about 5 minutes. Transfer to the bowl with the shrimp and toss to combine.

  • Wash and dry the pan. Return the pan to medium heat.

  • Place a tortilla in the pan and add a small mound of cheese (about 1/4 cup) in the center. Top with about 1/2 cup of the shrimp mixture and fold over like a taco. Move to one half of the pan and repeat to make another taco. Cook, flipping once, until the cheese is beginning to melt and the tortilla is lightly toasted, 1 to 2 minutes per side. Continue with the remaining tortillas, cheese and shrimp mixture. Serve with lime wedges and salsa, if desired.

Nutrition Facts

1 taco
315 calories; protein 20g; carbohydrates 24g; dietary fiber 4g; sugars 5g; fat 16g; saturated fat 8g; mono fat 6g; poly fat 1g; cholesterol 125mg; vitamin a iu 381IU; vitamin c 19mg; vitamin d iu 5IU; vitamin e iu 1IU; folate 13mg; vitamin k 7mg; sodium 527mg; calcium 242mg; iron 1mg; magnesium 32mg; phosphorus 233mg; potassium 294mg; zinc 2mg; omega 6 fatty acid 1g; niacin equivalents 1mg; selenium 3mcg.
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