Chili Shrimp Tacos
This is a gourmet, not to say healthy, take on a trusty favorite. This recipe is ideal for an informal dinner party. Out of time, no problem, you can use cooked shrimp and just heat through gently in the sauce for an everyday option.
Prepare 20 minutes
Cook 35 minutes
Serves 4
1 lb 5 oz/600 g raw shrimp, shelled and deveined
2 tbsp chopped fresh flat-leaf parsley
12 taco shells
1 scallion chopped to garnish
Taco Sauce
1 1b/4S0 g ripe tomatoes
1 tbsp olive oil
1 onion, very finely chopped
1 green bell pepper, seeded and diced
1-2 fresh hot green chilies such as jalapeno seeded and very finely chopped
3 garlic cloves crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp brown sugar
juice of 1/2 lemon
salt and pepper
sour cream
salsa of your choice
1. Place the tomatoes in a heatproof bowl and pour over enough boiling water to cover. Let stand for 1-2 minutes, then remove the tomatoes with a slotted spoon, peel off the skins, and refresh in cold water. Dice the flesh.
2. To make the sauce heat the oil in a deep skillet over medium heat. Add the onion and cook for 5 minutes, or until softened. Add the bell pepper and chilies and cook for 5 minutes. Add the garlic, cumin, coriander. and sugar and cook the sauce for an additional 2 minutes, stirring. Add the tomatoes. lemon juice and salt and pepper to taste. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
3. Preheat the oven to 350 F/ 180 C. Stir the shrimp and parsley into the sauce cover and cook gently for 5-8 minutes, or until the shrimp are pink and tender.
4. Meanwhile, place the taco shells open. side down on a baking sheet. Warm in the preheated oven for 2-3 minutes.
5. Spoon the shrimp mixture into the taco shells top with a spoonful of sour cream and garnish with the chopped scallion. Serve with some salsa.
