Are you feeling festive for Cinco de Mayo and want a nice dinner to go with your margaritas? Or do you just want a tasty, flavorful, and oh so easy meal for dinner one night this summer? Either way, these shrimp tacos have become a go-to in our house for nights that we want something simple and different from our every day routine. The possibilities for toppings on these bad boys are only bound by your creativity — and accessibility at the grocery store. The recipe I have listed below is my favorite combination, but the beauty of it is that you can make it your own or change it up from time to time. I know my husband loves to top it with cheddar cheese and sour cream as well. Oh and of course, he likes even more heat so you know he puts lots of the chipotle ranch sauce on it! If you are having guests over or just want an appetizer or side for your family, check out {Homemade Salsa with Shamrock Tortilla Chips} for a fresh homemade salsa recipe perfect for Cinco de Mayo celebrations. For tonight’s dinner, we completed the theme by pairing our dinner with a dessert recipe {Churro Cupcakes} I found on {Lady Behind the Curtain}…Pure cinnamon heaven!
Cinco de Mayo – Chipotle Ranch Shrimp Tacos
Ingredients:
- Medium onion, julienned
- About a cup of peppers, julienned (this is rough estimate – depends on your preference)
- Raw shrimp, peeled and deveined – factor for about 5-6 medium shrimp per taco
- 2.5 – 3 tablespoons olive oil, divided
- 1 tablespoon butter
- Seafood seasoning (I L.O.V.E. Chef Paul Prudhomme’s Magic Seasoning Blends – Seafood Magic), to taste
- Salt and pepper, to taste
- Small flour tortillas
- Dole Chopped Salad mix with cabbage, kale, and carrots (or comparable)
- Cilantro, chopped to top taco
- Lime, to squeeze on top of taco
- For Sauce: 2 tablespoons Ranch dressing + 1 tablespoon of Hidden Valley Spicy Chipotle Pepper Spread (make additional portions as desired)
- Additions: sour cream, parmesan or cheddar shredded cheese, guacamole, tomatoes…..the possibilities are endless
Equipment:
- Paper towels
- Cutting board and knife
- 3 skillet pans
- Measuring spoons
- 1 small mixing bowl
- 1 medium mixing bowl
- Spatulas
- Plates to serve on
Instructions:
- Mix chipotle ranch sauce ingredients in a small mixing bowl. Place desired amount of chopped salad mix into a medium mixing bowl. Add chipotle ranch sauce a spoonful at a time, until dressed to your desire. This mixture adds great flavor and crunch to the taco. Make as much or as little as you want.
- Heat 2 skillets over medium high heat. In one, add 1.5 – 2 tablespoons of olive oil. Once heated, add peppers and onions, sprinkle with salt, pepper, and seafood seasoning. Sauté for about 5 – 7 minutes until starts to brown and soften to your desired point. Meanwhile, in the other skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once heated, add shrimp, sprinkle with salt, pepper, and seafood seasoning. Cook shrimp for 2-3 minutes or until they are pink, flipping once.
- Heat a third skillet over medium-high heat. Add tortilla, one at a time. Let sit until starts to brown, then flip over and repeat on the other side. This process usually takes about 1-2 minutes but make sure to keep an eye on them. Repeat process for each tortilla you need.
- Once all the ingredients are heated up and ready to eat, assemble your shrimp tacos and add your toppings.
- Sprinkle with chopped cilantro and a squeeze of lime…then ENJOY!!
{A Hint of Ginger | Crisp Shrimp : For the crispier shrimp, make sure to pat dry with a paper towel once you have peeled and deveined them to remove excess moisture. This will help them crisp up in the butter and olive oil coated skillet.}
A Hint of Ginger 