Shrimp tacos may not be what most people go to when they start to consider Thanksgiving recipes, but who says you have to stick to conventions? This tasty shrimp taco comes with a little bit of extra southern Arizona spice to give it a unique twist. Let’s begin.
- A tablespoon of bacon fat
- Hot sauce (whichever you prefer)
- Three flour tortillas
- An ounce of apple cider vinegar steeped cholla seeds
- Twelve pieces of large, peeled and cleaned shrimp
- Three ounces of red wine vinegar pickled red onion
- A teaspoon of creole seasoning
- Sliced and thin cabbage
- Fresh cilantro leaves
Begin by heating a non-stick pan over medium-high heat. Season the shrimp with the creole sauce and then put it aside for now. Warm up the tortillas in the pan and place them on a warm plate.
Add the bacon fat to the pan and once it’s melted, add the shrimp you seasoned earlier and cook everything together. While the shrimp is cooking, place some of the cabbage on the tortillas. Once the shrimp is cooked you’re ready to proceed to the next step.
Place the shrimp on top of the cabbage, add the hot sauce, the red onion, the cholla, and then the cilantro leaves. Serve the tacos with your rice or beans of choice and you’re ready to enjoy!
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla food service or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.
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