Just as we are all finding ourselves absolutely ready for spring, March tends to bring us at least a couple more blasts of winter. But this week we're fighting back with a trio of recipes inspired by the cuisine of Mexico and the beautiful weather they enjoy this time of the year. We continue our journey with fantastic shrimp tacos this time around. Get ready to fall in love with Mexican cuisine all over again!
Sometimes I suggest tweaks to recipes. For this one, feel free to tuck other favorites into your tortillas, but please leave the shrimp as is for this meal. The spicy mayo coating and the crispy panko crumbs yield a crisp on the outside and tender on the inside shrimp with a smokey, spicy flavor. I love the combination of colors, textures, and flavors tucked inside each taco and could have these every single week.
Depending on how many tacos you want to count as a serving, you might still have room for chips and salsa or a slice or two of melon. That said, there is no shame in just enjoying another taco or two and calling that dinner. Wash it all down with a cold beverage of your choice and congratulate yourself for being able to see the end of winter before you!
Baja Shrimp Tacos
- ½ cup mayonnaise
- 1 chipotle in adobo, stemmed
- Kosher salt
- Freshly ground black pepper
- 1 cup chopped mixed peppers
- Vegetable oil, for frying
- 24 large shrimp (about 1 ¼ pounds), shelled and deveined
- 2 cups panko
- 12 street taco tortillas, warmed
- 1 avocado, pitted and sliced
- Quick pickled red onions
- ½ cup coarsely chopped cilantro leaves
Preheat the oven to 450°F.
In a mini food processor, blend the mayonnaise with the chipotle. Season with salt and pepper and refrigerate until ready to use.
Heat a large, ovenproof skillet until very hot. Add mixed peppers and some vegetable oil and fry until tender. Season with salt and pepper and transfer to a bowl.
In a medium bowl, toss the shrimp with half of the chipotle mayonnaise. Put the panko in another bowl. Coat each shrimp with the panko and arrange in a single layer in the ovenproof skillet. Bake for 6-8 minutes or until the shrimp is fully pink.
Spoon some of the cooked chopped pepper, sliced avocado, and pickled red onion into the center of each tortilla and top with 2 oven fried shrimp. Drizzle with the chipotle mayonnaise and sprinkle with some of the cilantro. Serve hot.
- Yields: 3-4 servings
- Preparation Time: 40 minutes