December 26th, 2024
Recipes
Governor-Style Shrimp Tacos
Valentina P
- Difficulty
•
- Time 25"
This is our favorite shrimp taco recipe ever! Juicy shrimp and sautéed peppers with tomato paste and seasonings tucked into a cheesy tortilla and drizzled with creamy taco sauce. Drool.
How To MakeDiet Type: Classic
Shopping List
- 1 pound shrimp, peeled and deveined (31-40 count)
- 8 taco-sized tortillas of choice
- 1 green bell pepper, sliced
- 1 red onion, sliced (or 1 large celery stalk)
- 1 avocado, sliced
- 1 1/4 cups shredded mozzarella (dairy or non-dairy)
- 3 tablespoons butter (dairy or non-dairy)
- 1 tablespoon tomato paste
- 2 teaspoons taco seasoning (store-bought or homemade)
- 1 teaspoon Worcestershire sauce
- creamy taco sauce, to taste
Instructions
- Step 1: Stir together the Creamy Taco Sauce. Refrigerate.
- Step 2: Rinse the shrimp and pat them dry. Toss with the taco seasoning. Set aside.
- Step 3: Melt 2 tablespoons of the butter in a frying pan over medium-high heat. Add the bell pepper and onion. Cook for 5 minutes, or until the vegetables are softened but still crisp. Stir in the tomato paste and Worcestershire sauce. Season with salt and pepper. Cook for another minute and then transfer the vegetables to a plate.
- Step 4: Wipe the pan clean and then melt the remaining 1 tablespoon of butter into the pan. Once sizzling hot, add the shrimp in a single layer (you may need to do 2 batches). Cook the shrimp for 1 minute, then flip and cook 1 more minute. Be careful not to overcook the shrimp.
- Step 5: Pour the cooked vegetables into the pan with the shrimp and stir everything together. Slide the shrimp filling back into the plate and cover it with an overturned plate to keep it warm.
- Step 6: Wipe the frying pan clean and heat the tortillas on both sides over medium-high heat. Add about 1/4 cup of the shredded cheese down the middle of each tortilla. Cover the pan with a lid for about 60 seconds, or until the cheese melts and the tortilla gets crispy.
- Serve: Top the tortilla with the shrimp filling, a few avocado slices, and a generous drizzle of taco sauce. Enjoy!
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Governor-Style Shrimp Tacos
PT25M 1 pound shrimp, peeled and deveined (31-40 count) 8 taco-sized tortillas of choice 1 green bell pepper, sliced 1 red onion, sliced (or 1 large celery stalk) 1 avocado, sliced 1 1/4 cups shredded mozzarella (dairy or non-dairy) 3 tablespoons butter (dairy or non-dairy) 1 tablespoon tomato paste 2 teaspoons taco seasoning (store-bought or homemade) 1 teaspoon Worcestershire sauce creamy taco sauce, to taste Gluten Free Paleo Low-Carb 4 Servings
Ingredients:
