Happy Taco Tuesday! AND 3 days until Cinco de Mayo. If you’re a taco fan, this recipe will absolutely rock your world. It’s pretty simple pan-fried shrimp in a taco shell, but the real thrill of this recipe is the jalapeño sauce. While most tacos are topped with some kind of salsa, this jalapeño topper is more of a cream sauce that gives a bit of heat while the crumbled cotija cools down each bite.
feeling saucy
The easiest way to make this pepper sauce is to place all the ingredients in a blender and blend it up until it’s smooth and creamy. You can also use a food processor, but when making sauces, I tend to prefer my blender as it really helps get the sauce to that creamy consistency.
If you’re having trouble getting the ingredients to break down into a sauce, you can always add a bit of water or extra oil, just don’t overdo it to the point that it gets runny.
let's talk about tacos
The real beauty of tacos is that you can really customize them to whatever you like. You really can’t go wrong, unless you overstuff them or fill them with something really weird, like…actually, I can’t think of anything. You can make a case for most ingredients working in tacos!
This simple recipe, though, really opens the door to experimentation if you want to stuff your tacos with more goodies. Because the shrimp are simply cooked, and the jalapeño sauce is versatile, you can add anything from corn, tomatoes, and pickled onions to roasted zucchini or fried avocado. You name it!
I hope you enjoy this recipe, and please share your creations in the comments below or post your work on Instagram. Just be sure to tag me at @thymetozest so I can see! And remember – any day can be Taco Tuesday if you really want it to be!
⟶ the recipe
shrimp tacos with jalapeño sauce
ingredients
1 pound shrimp, peeled and deveined
Salt and pepper
12 soft taco shells
4 ounces grated cotija
Handful of cilantro, chopped
For the sauce
2 large jalapeños, seeded and halved
2 poblanos peppers, seeded and roughly chopped
2 cloves of garlic, cut in half
½ cup cilantro leaves
Juice and zest of 1 lime
3 tablespoons avocado oil
Prep time
15 minutes
Cook time
10 minutes
Total time
25 minutes
Makes 12 tacos
instructions
Start by making the jalapeno sauce. Place all of the ingredients for the sauce in a blender or a food processor until smooth and creamy. Add up to a teaspoon of water if it’s too thick of a consistency. Remove contents from the blender and set aside.
Place the clean shrimp in a medium bowl. Drizzle with olive oil and season with salt and pepper. Heat some oil in a large skillet over medium heat. Add the shrimp and cook, tossing them around, for about 5 minutes or until shrimp are fully pink. Using a slotted spoon, transfer shrimp to a plate lined with paper towels.
Place the taco shells on a baking sheet and place until the broiler for about 3 minutes or until starting to brown and crisp up.
Add a few shrimp to each taco shell, drizzle with the jalapeno sauce and top with the cotija and cilantro to serve.
⟶ recipe notes
- To ensure the jalapeno sauce is mildly hot without being overwhelming, I mix the jalapenos with some poblanos which don’t have any heat. Depending on your tolerance, you can either up the amount of jalapeños to make it spicier or poblanos to make it more mild. You can also add a teaspoon of agave syrup to cut the heat a bit and add some sweetness if you’d like
- I used corn tortillas, which are my preference, but you can use flour tortillas as well. Corn tend to fall apart easier, so that’s why I throw them under the broiler to crisp up a little before filling. If you’re using flour tortillas, you should be safe from splitting centers, so you can simply heat them in the oven on a sheet pan or in a tortilla warmer
⟶ modifications
- I kept these tacos pretty simple, but knowing the flexibility of tacos, you can easily load them up with other ingredients. Avocados, corn, and tomatoes are all awesome taco toppings
- Make these vegetarian by omitting the shrimp and replacing with a tacos friendly veggie instead. Roasted cauliflower or sweet potatoes are a couple faves
⟶ make it ahead
- You can make the jalapeño sauce ahead of time and store in the fridge until ready to use. Just bring it to room temperature before serving so it isn’t freezing cold
- The sauce will keep in a jar in the fridge for up to 4 or 5 days. If you follow the recipe exactly, you’ll likely have some left over. It doubles as a great chip dip or a delicious add-in to homemade guac!
