Cheesy Green Chili Shrimp Tacos

Taco Tuesday got an upgrade with these Cheesy Green Chili Shrimp Tacos

You will not believe the insane flavour this Cheesy Shrimp Tacos punch with such simple and easy prep! They are so fresh, healthy and delicious….I can’t get enough of them. This is the kind of meal that takes me to a pool somewhere with great service and never-ending margaritas. I hope it does something like that for you!

The shrimp are marinated for a few minutes in a bright sauce that packs just the right amount of heat, using a combination of canned green chili sauce, honey, lime juice and salt.

While you marinate the shrimp, you can quickly whip up the pico de Gallo - or buy some if you want - but it’s really easy to make. If you want, I would highly recommend this tool. It has revolutionized the time it takes to chop vegetables!

Then everything gets spread out onto two sheet pans goes into the oven at once, and cooks in about 5 minutes!

When they come out of the oven, you pile those tortillas high with the pico, the crema and the shrimp with a little extra cilantro on top….maybe an avocado slice if you like….if you go for extra spicy, grab your hot sauce….and go to town. You won’t regret this one!

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Cheesy Green Chili Shrimp Tacos

Ingredients:

• 1 pound (20-30 count) peeled and deveined shrimp, thawed if using frozen (I usually buy mine frozen). Remove the tails.

• 3 tablespoons green chili sauce (in the Mexican aisle of your grocery story)

• 1 tbsp extra-virgin olive oil

• 1 tbsp honey

• Kosher salt

• 1 lime

• 1 pound tomatoes (any kind), diced

• 1 small white onion, diced

• 1 jalapeño, seeds discarded, minced (optional)

• 1 bunch cilantro, finely chopped

• 1 bag of the smallest flour tortillas you can find

• 8 ounces shredded sharp white (or yellow) Cheddar cheese

• 1/2 cup mayonnaise

Directions:

1. Marinate the shrimp: In a large bowl or zip top bag, combine 1 pound shrimp, 2 tbsp green chilis, 1 tbsp olive oil, 1 tbsp honey, and 3/4 tsp kosher salt. Use a microplane to grate the zest from 1 lime into the bowl/bag. Mix and set aside to marinate at room temperature.

2. Preheat oven to 400°F.

3. Make the pico de gallo: Dice 1 pound tomatoes and 1 small white onion. Finely chop enough cilantro to get 1/4 cup. Throw all of that in a bowl and stir in the juice of 1/2 lime (the one you zested earlier) and 3/4 tsp salt. Taste and add more salt if needed. (or buy you pico from the grocery store)

4. Bake the shrimp and cheesy tortillas: Now grab two sheet pans. Line one with foil. Place the shrimp in an even layer on the foil-lined sheet pan, and place as many tortillas as you need on the 2nd sheet pan. Sprinkle about 3 tbsp of cheese onto each tortilla.

5. Place the tortillas on the middle rack in the oven, and the shrimp on the rack right above it. Cook for 5 to 7 minutes, until the shrimp are firm and the cheese is melty.

6. Make the green chili crema: Trust me, it’s worth it. In a small bowl or tupperware container to save you from dirty-ing a dish!), combine 1/2 cup mayo, 1 tbsp green chili sauce, the juice from the remaining 1/2 lime, and a pinch of salt. Taste and adjust seasonings as you like.

7. Assemble: Pile 3 to 4 shrimp onto each tortilla and top with tons of pico de gallo and chipotle crema. Sprinkle any remaining cilantro on top.

   Pretend you’re poolside, and enjoy!

My favourite taco tools:

Veg chopper

Citrus squeezer

fajita warmer

Let me know if you tried this recipe! I always love to hear your comments.