Shrimp Diablo Tacos Recipes

Steps:

• 1. Wrap tortillas in foil and place in 350 degrees oven to warm. Peel, devein & cut shrimp into bite size pieces then set aside.
• 2. In large skillet add 2T canola or olive oil, onions & bell peppers saute until softened 2 minutes.
• 3. Add minced garlic, chopped tomatoes with liquid, cumin, red pepper flake, garlic powder & 1/2 squeezed lime and let simmer for 10 minutes to reduce.
• 4. Stir in shrimp, cabbage, cilantro & 1/2 finely chopped jalapeno and shut heat off. The shrimp will finish cooking in the hot tomato liquid. *Tip: I added 4oz. chopped imitation crab meat to these and it turned out great.
• 5. Build tacos by adding the shrimp filling to a soft shell tortilla and top with a squeeze of lime juice, shredded cheese & sour cream & jalapeno slices. These are a bit spicy but you can reduce the heat by eliminating part of the red pepper flake and/or jalapenos.

Steps:

• In a small bowl, combine yogurt, cilantro, lemon juice, lime juice and 1/8 teaspoon salt; set aside. In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until crisp-tender, 4-5 minutes. Add shrimp, garlic, cumin and remaining ¼ teaspoon salt. Cook and stir until shrimp turn pink, 2-3 minutes. Remove from the heat. Serve in tortillas with lettuce, yogurt sauce and, if desired, lime wedges.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes.
• Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.