SHRIMP DIABLO TACOS

Shrimp Diablo Tacos image

Provided by Dawn Whitted

Categories Seafood

Time 20m

Number Of Ingredients 16

6-8 sprig(s) corn or flour tortillas
10 large shrimp, peeled & deveined
1/4 medium yellow onion, thinly sliced
1/2 medium red bell pepper
1 clove garlic, minced
1 tsp cumin
1 pinch red pepper flakes
1 tsp garlic powder
1-2 Tbsp cilantro, chopped dried works too
1 can(s) stewed tomatoes, mexican
1/2 c cabbage, thinly sliced
1 lime, halved
1 c shredded cheddar cheese
sour cream
jalapenos, fresh or pickled
1-3 Tbsp canola or olive oil for sauteing

Steps:

1. Wrap tortillas in foil and place in 350 degrees oven to warm. Peel, devein & cut shrimp into bite size pieces then set aside.
2. In large skillet add 2T canola or olive oil, onions & bell peppers saute until softened 2 minutes.
3. Add minced garlic, chopped tomatoes with liquid, cumin, red pepper flake, garlic powder & 1/2 squeezed lime and let simmer for 10 minutes to reduce.
4. Stir in shrimp, cabbage, cilantro & 1/2 finely chopped jalapeno and shut heat off. The shrimp will finish cooking in the hot tomato liquid. *Tip: I added 4oz. chopped imitation crab meat to these and it turned out great.
5. Build tacos by adding the shrimp filling to a soft shell tortilla and top with a squeeze of lime juice, shredded cheese & sour cream & jalapeno slices. These are a bit spicy but you can reduce the heat by eliminating part of the red pepper flake and/or jalapenos.