Ingredients
Shrimp Filling
- 1 lb shrimp, chopped into bite size pieces
- ½ large onion, chopped
- 1 large tomato, seeded and chopped
- 2 poblano peppers, seeded and cut into thin strips
- 2 large garlic cloves, finely chopped
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp Mexican oregano (or regular oregano)
- ¼ tsp cumin
- 2 Tbsp Adobo sauce, from canned chipotle chilis in adobo sauce
- Salt and pepper to taste
Other
- Tortillas, as required
- 1 cup Oaxaca cheese, grated (or mozzarella cheese)
- 3-4 Tbsp fresh cilantro, chopped
- 4 Tbsp butter
- A few drizzles of oil to heat up the tortillas
Instructions
- Prepare the shrimp mixture: In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and garlic and sauté until fragrant and translucent, about 3-4 minutes. Then add the poblano peppers and cook for another 5 minutes until they begin to soften.
- Add spices and shrimp: Stir in paprika, onion powder, oregano, cumin, and salt and pepper to taste. Then add the chopped shrimp and cook until the shrimp turns pink and opaque, about 4-5 minutes.
- Add tomatoes and adobo sauce: Mix in the chopped tomato and the 2 tablespoons of Adobo sauce from chipotle chilis. Cook for an additional 2-3 minutes until the mixture is heated through and well combined.
- Prepare tortillas: Heat a small amount of oil in a separate skillet over medium heat. Lightly brush each tortilla with the drizzled oil and warm them individually on the skillet for about 30 seconds to 1 minute per side until pliable and slightly toasted.
- Assemble and melt cheese: Spread a portion of the shrimp mixture onto each tortilla, sprinkle generously with grated Oaxaca cheese. Fold or roll the tortillas and return them to the skillet. Add remaining 2 tablespoons butter around the sides and cook over medium heat until cheese melts and tortillas get lightly crisp, around 2-3 minutes per side.
- Garnish and serve: Remove tacos from skillet and garnish with chopped fresh cilantro. Serve immediately while warm.
Notes
- Use fresh shrimp for the best flavor and texture.
- If Oaxaca cheese is unavailable, mozzarella is a great substitute for melting quality.
- You can adjust the heat by varying the amount of Adobo sauce or removing seeds from poblano peppers for milder taste.
- For extra richness, add a squeeze of lime juice before serving.
- These tacos are best enjoyed fresh but leftovers can be reheated gently in a skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
