Shrimp Tacos Salpicón

Shrimp Tacos Salpicón
The term salpicón means shredded or finely cut. In this case, it refers to the vegetable mixture, which is essential. Corn Tortillas compliment the taco.

Vegetable mixture:
½ red onion, sliced
½ orange bell pepper, sliced into thin strips
½ yellow bell pepper, sliced into thin strips
½ red bell pepper, sliced into thin strips
½ green bell pepper, sliced into thin strips
1 teaspoon dried Mexican oregano
1 teaspoon apple cider vinegar
½ lime, juiced
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper, ground

Directions:

Combine all ingredients in a bowl and mix well. Set aside.
Shrimp:
1 pound raw shrimp, deveined and tails removed
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper, ground
½ teaspoon chipotle seasoning (see Southwest Pantry)

In mixing bowl combine shrimp with the kosher salt, black pepper, and chipotle seasoning.
Heat a cast-iron skillet or frying pan until hot. Add the olive oil then the shrimp. Sauté until the shrimp turns a bright pink color, approximately 2 to 3 minutes, stirring constantly. When the shrimp are completely and evenly done, remove them from the heat.
Spoon the cooked shrimp into a corn tortilla, top with the vegetable mixture, and top with a little Chipotle Mayonnaise if desired.
Serve immediately.
Makes 6 tacos.

“Used with Permission. Excerpted from The Taco Table Cookbook, Published by Western National Parks Association, © By Lois Ellen Frank”

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