Salsa Shrimp Tacos
Quick-cooking shrimp is a fantastic, from-the-sea filling for tacos that take 15 minutes to prepare.
Quick-cooking shrimp is a fantastic, from-the-sea filling for tacos that take 15 minutes to prepare.
- Carbohydrate 0.2673 g
- Cholesterol 0 mg
- Fat 0.0126 g
- Fiber 0.108000004291534 g
- Protein 0.081 g
- Saturated Fat 0.00162 g
- Serving Size 1 1 Serving (66g)
- Sodium 0.9 mg
- Sugar 0.159299995708466 g
- Trans Fat 0.00378 g
- Calories 1 calories
Step-by-step
- In 10-inch nonstick skillet, heat salsa and bell pepper over medium-high heat, stirring frequently, until warm.
- Stir in shrimp. Cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink.
- Fill each taco shell with about 1/4 cup shrimp mixture. Top with cheese, lettuce and taco sauce.
Traditional battered fish tacos rely on a heavy exterior crunch and frying oil to deliver richness, whereas this preparation bypasses the deep fryer entirely in favor of an acidic tomato base. Simmering thawed crustaceans directly inside a jarred chunky salsa allows the natural organic acids present in the tomatoes to gently denature the surface proteins of the meat, creating a tender texture without requiring a heavy marinade. When applying medium-high heat to a ten-inch nonstick skillet, monitor the process closely; shrimp cook rapidly within a three to four minute window, shifting from translucent gray to an opaque pink as their internal muscle fibers tighten and expel moisture. Overcooking remains the single most common error in this domain, causing the delicate shellfish to contract aggressively and yield a rubbery, dry consistency that no amount of cheese can correct. Incorporating a frozen green bell pepper directly into the simmering salsa introduces additional water content that must be driven off so the sauce clings to the protein rather than pooling in the bottom of the shell. Balancing the natural capsaicin and acidity requires scattering a finely shredded Mexican cheese blend immediately over the hot mixture, allowing the dairy fats to coat the tongue and temper the sharp tomato bite. Finally, finishing each portion with crisp shredded lettuce and a contrasting drizzle of bottled taco sauce provides an essential thermal and textural contrast between the steaming filling and the crisp corn or flour vessel holding it.
