Meet your favorite shrimp tortilla recipes! There are chile butter shrimps, mashed avocado and crunchy salad. Skip to Chilean Butter Shrimp Tortilla Recipe Or read on to learn how we make them.
How we make them
These tacos are as easy to make as they are eaten! You can even make cabbage ahead of time. Actually, I actually liked the color a day in advance.
There seem to be many steps, but trust me, everything is easy. We started things by pickling shrimps – they only took 15 to 20 minutesit’s perfect because it’s time for us to prepare everything else.
Our spice rub requires two Chilean powders – ana and chipotle. Most spice companies that sell in grocery stores sell them now, but you can also browse in the international area of the store (or go to the international market). You will usually find the same spice for less money (working online).
ancho paprika is sweet and gentle – we used a lot and even used it to make our own paprika.
Chipotle Chili powder is smoky and hot – be careful when adding it, it’s spicy! If you are reluctant to buy extra spices, use smoked paprika instead of Chipotle powder, which works well in this recipe.
We also added some cumin, coriander and unsweetened cocoa powder. The cocoa powder seems a bit strange, but with chili powder (a bit similar to moor sauce, usually including dark or unsweetened chocolate).
We love adding crispy to tacos. So these shrimp tacos come with crispy cabbage. Salad is Simple breast-free. Slice the cabbage into thin slices – the red is good, but the cabbage is good – sliced onion, cilantro, lemon juice and salt. Use it after 15 minutes or do it in advance. I actually liked that fan-shaped strip that was big on the day-as a side, the egg or salad was great.
Since it only took a few minutes, we might as well prepare avocado. I prefer avocados than Adam. He doesn’t like the slices of avocado on the tortillas. While I was happy to eat these slices alone, I actually thought he was right about it.
If you grind the avocado with some cilantro, lime juice and salt, it’s the ideal foundation for tacos. It helps put everything together and ensures you get a little creamy avocado in every bite.
Now that everything is ready, we can cook shrimp. This is when we debutter – although you can always use olive oil.
If you are not against butter, I highly recommend you! It smells and tastes incredible. The shrimps take only a few minutes on each side and it’s time to assemble the tacos. There is a little bit of avocado mashed on the bottom, a small amount of crunchy cabbage salad, and then those chili shrimps. Talk about what you want!
More taco recipescheck out our grilled vegetable tacos, grilled sweet potato tacos with chipotle salad and these simple bacon chicken tacos.
More shrimp recipescheck out our cilantro lime shrimp, these simple shrimp cups and our perfect grilled shrimp cocktails!
Recipe update, originally published in June 2016. Since this information was released in 2016, we have tweaked the recipe to make it clearer. – Adam and Joanne
Simple Chilean Butter Shrimp Taco
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Meet your favorite shrimp tortilla recipe. This is as easy to make as it is eaten! The salad of red cabbage can be made in advance, and actually, I prefer the day to be bigger. Throw the shrimp in the mixture of chili powder and spices. Chili peppers are sweet and gentle, while chipotle powder is smoky and hot. We use Ancho chili powder frequently at home and strongly recommend you invest. Chipotle powder is also delicious and versatile, but you can replace the chili powder smoked in a pinch.
About 4 servings
You will need
Chilean Butter Shrimp
1 pound shrimp, peeled and removed
Salt
2 teaspoons cho chili powder
1/4 teaspoon Chipotle chili powder or smoked chili powder
1 teaspoon unsweetened cocoa powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 1/2 tablespoons butter
For tacos
1/4 head of reddish
1/4 of medium onion
1/2 bouquet of fresh coriander
2 limes
1 ripe avocado
Salt and fresh black pepper
8 medium (6-inch) tortillas or 12 small (4-inch) tortillas
direction
- Prepare shrimp
1Dry the shrimp and add to the bowl. Season with salt, anafield chili powder, chili powder, fennel rolls, crushed coriander and cocoa powder. Toss and leave for 15 to 20 minutes.
- Make skin tone
1Cut out and discard the core of the cabbage; cut into leaves. Peel and slice. Remove leaves and tender stems from the coriander and roughly chop them. Mix the cabbage, onion and about half of the coriander in a bowl. (Save the remaining coriander later). Add half lime juice and season with salt and pepper. Leave for 20 minutes. The salad can be made up one day in advance.
- Finish
1Heat the oven to 350 degrees Celsius. Wrapped tortillas, in two 6 piles, aluminum foil. Place in the oven for 15 to 20 minutes, or until heated.
2Meanwhile, cut the avocado in half and remove the pit. Scroll the avocado from the peel with a spoon and enter a medium bowl. Use a fork to mash the avocado until smooth. Add half of the lime and half of the remaining coriander; season with salt and pepper.
3Melt butter in a large skillet over medium heat. Add the shrimp and cook until the whole is opaque, 1-1/2 to 2 minutes on each side. Stir the remaining coriander and squeeze into half lime juice.
4Fill each warm tortilla with some mashed potatoes, 3 to 4 shrimps and some red cabbage salad (you may have extra). Serve with any remaining salad and place on the lime, cut into wedges, sides.
Adam and Joanne’s Tips
- Nutritional Facts: The nutritional facts provided below are estimates. We have used the USDA SuperTracker recipe calculator to calculate the approximation.
If you make this recipe, take a photo and have a hashtag #inspiredTaste and we’d love to see your work on Instagram and Facebook! Find us: @inspiredtaste
Nutrition per serving
Service size
2 tacos
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Calories
311
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protein
20 g
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carbohydrate
34 g
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Dietary fiber
8 g
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Total sugar
4 g
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Total fat
12 g
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Saturated fat
4 g
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cholesterol
153 mg
