They’re SO much better when you cook them a little! Grill the tortillas on both sides until slightly charred and warm, about 30 seconds.
You can also place a stovetop grilling pan over medium-high heat if you’re cooking indoors. Start off by preheating your grill to medium-high heat.It’s the perfect complement to the seasoned shrimp! I really love the fresh pop of flavor the salsa adds to these tacos. 6-inch flour tortillas (soft taco size).However, when dinner is this easy I’m more inclined to cook at home. I’m completely guilty of ordering takeout or relishing in someone waiting on me for a change a few nights a week. It’s all about the 15-minute meal this summer!Īs much as I love Mexican food, going out to a restaurant can be pricey if you do it regularly. Then load up your taco shells and you’re in business. They take about 10 minutes to prep the shrimp skewers and salsa and 5 minutes to cook the shrimp and tortillas. These Grilled Shrimp Tacos are my favorite quick and easy summer grilling recipe. Better yet, I get all that amazing charred flavor on our dishes and who doesn’t love that?! I love not turning on the oven and heating up my house. When the weather gets warm, my grill becomes my best friend. But at home grilling is the way to go! So quick and easy you’ll be pounding tacos… and not just on Tuesday. Sure I get down on fried shrimp tacos with Baja sauce on the regular. Ready for an easy meal win that you’ll want to cook all year long because it’s so freaking good? You better be, because today I’m busting out my favorite shrimp taco recipe for you. You are going to fell in love with these Grilled Shrimp Tacos! They’re a 15-minute meal that’s a breeze to make and topped off with fresh mango salsa! All rights reserved.This post was originally published at Yellow Bliss Road where I am a contributor. "Eat Mexico" by Lesley Tellez (c) Kyle Books 2015. The thinner-skinned colorados will make the salsa taste too sweet, and the color won't be as deep red. Just make sure you choose real guajillos and not, as can occasionally happen in the United States, colorados mislabeled as guajillos. (Note that the saltiness will mute when the still-warm salsa cools.) Serve at room temperature. Blend again, adding more water and salt if desired.
#HEOS APP ISSUES PLUS#
Add the tomatoes and 2 tablespoons more water, plus 3/4 teaspoon salt. Transfer to a bowl and set aside.ĥ Add the hydrated chiles to the blender jar (with the garlic), with 2 tablespoons of the reserved chile water and a generous 1/4 cup water. Cook the whole tomatoes, turning often with tongs, until soft and blackened in spots. Reserve the soaking water.Ĥ While the chiles sit, heat the comal to medium or medium-high. Let sit 15 minutes or until the skins are soft. (This is a very quick process!) Remove all toasted chiles to a separate bowl and cover with water. They are done when the color lightens up in spots and they emit a spicy aroma.
#HEOS APP ISSUES SKIN#
Place each chile near the edge of the comal-again, away from the hottest part of the pan-and turn constantly for 5 to 10 seconds, pressing any wrinkled or folded spots lightly so all parts of the chile skin come into contact with the pan. Peel the garlic cloves once cool enough to handle and set aside in a blender jar.ģ To toast the chiles, work with one at a time so they don't burn. Turn occasionally until soft and blackened in spots, 5 to 7 minutes. Alternately, keep the seeds in to make a very hot salsa.Ģ Heat the comal on low to medium-low and place the unpeeled garlic cloves near the edge of the pan, away from direct heat. If the chiles are too dry and brittle, warm them slightly on a gently heated comal, and then remove the seeds. 1 Snip off the stems of the chiles and shake out their seeds as best you can.
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