Description
These broiled shrimp tacos are a quick and flavorful one-pan dinner. Featuring shrimp seasoned with chipotles in adobo, they are ready in under 30 minutes and served with your favorite fresh toppings.
Ingredients
Scale
- 12 6-inch corn tortillas
- 1.5 pounds large shrimp, peeled and deveined
- 1 medium white onion, chopped (about 2 cups)
- 2 teaspoons safflower oil
- 1 tablespoon minced canned chipotles in adobo
- 1.5 teaspoons coarse salt
- Assorted garnishes: sliced avocado, shredded red cabbage, cilantro sprigs, sour cream, lime wedges, and sliced jalapenos
Instructions
- Step: Preheat broiler with rack 6 inches from heating element. Arrange tortillas in overlapping rows on a baking sheet.
- Step: Broil until blistered in spots, about 1 minute. Flip and broil about 30 seconds more. Remove from broiler; immediately stack tortillas and wrap in a clean kitchen towel to soften and keep warm until ready to serve.
- Step: Toss shrimp with 1 cup onion, oil, chipotles, and salt. Transfer to a baking dish.
- Step: Broil, stirring a few times, until shrimp are pink and opaque, 6 to 8 minutes.
- Step: Divide shrimp and remaining onion evenly among tortillas. Serve with assorted garnishes.
Notes
Shrimp can be purchased already peeled and deveined for convenience. If using frozen shrimp, thaw them in the bag in a bowl of cold water before preparing.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Entree
- Method: Broiling
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 170 mg
Keywords: shrimp tacos, broiled shrimp, quick dinner, taco tuesday, mexican dinner