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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