The Best Shrimp Tacos

If you're looking for an easy dinner recipe, look no further! This recipe will leave you wanting more. The marinade doesn't need too long and I have also included a Chipotle Aioli recipe that is the perfect topping for these tacos. The key for these delicious tacos is to not overcook your shrimp; they only need 1-2 minutes on each side and they will be ready to assemble.

Feel free to use any tortillas you like, I used Pinole Blue Tortillas de Nopal or Catcus & Corn tortillas and they are amazing! A small business that uses organic blue corn and simple ingredients. Shipping is free in the U.S. Don't sleep on these delicious tortillas!

Corey, my fiancé had officially joined me in this food blogging adventure and had created his own Instagram platform for his amazing cocktails. You can find him at: Coctails.With.Corey for more delicious cocktails! I will start including his cocktail recipes here as well and add a special cocktails tabs for his recipes.

We accompanied this dish with a Paloma, a Mexican cocktail that is made with grapefruit soda, lime juice, silver tequila and agave nectar. We topped it off with tajin (salt and chili mix) and chamoy, a fruity Mexican syrup.

Here's what you'll need:

2oz Silver Tequila

1/2 oz Lime Juice

1/2 oz Agave Nectar

Grapefruit Soda

Tajin

Chamoy

Step 1: Add tequila, lime juice and agave syrup to your shaker that is filled with ice and shake for 8-10 seconds.

Step 2: Pour into a high ball glass and add the tajin and chamoy, then stir, top off with grapefruit soda and enjoy!

Shrimp Tacos Recipe

1.5 lb raw shrimp, peeled

Juice of 1 lime

1 TSP Garlic Powder

1 TSP Paprika

1dash Cayenne Pepper

1 TSP Pepper

1 pinch salt

1/2 TSP Avocado Oil

Chipotle Aioli

1 8oz can chipotle peppers in adobo sauce

1/2 cup Salvadorian crema

1/2 cup Mayonaise

1/4 TSP Yellow mustard

3 sprigs of fresh cilantro

1 garlic clove

2 TBSP Apple Cider Vinegar

Salt & Pepper TT

Splash of lime juice

Taco Toppings:

Purple Cabbage, shredded

Fresh Cilantro, chopped

Avocado, sliced

Directions:

Step 1: In a large bowl, add the raw shrimp and rinse with water. Drain the shrimp and pat dry with a paper towel.

Step 2: Add the juice of 1 lime, garlic powder, paprika, cayenne pepper, salt and pepper and avocado oil to the shrimp and mix until all the seasonings are fully incorporated.

Step 3: Set bowl aside and let the seasoning sit for about 5 minutes.

Step 4: Prepare the chipotle aioli. In a blender or food processor, add the chipotle pepper in adobo sauce, Salvadorian cream, mayonnaise, yellow mustard, garlic clove, apple cider vinegar, splash of lime juice and salt & pepper to taste.

Step 5: Blend all the ingredients until it’s smooth and move to a bowl or mason jar.

Step 6: In a large skillet, over medium heat and heat up 1 TSP of avocado oil. Slowly add in the marinated shrimp to the skillet. *NOTE: Be careful to not overcrowd the pan! Cook shrimp 1-2 minutes per side, until an opaque pink. Do not overcook the shrimp.

Step 7: In a flat skillet, warm up the tortillas and assembly tacos and enjoy!