Mexican · Dinner
Spicy Seared Shrimp Tacos
Tacos de Camaron a la Diabla
Pacific-coast tacos of shrimp seared in a fiery sauce of chile de arbol, guajillo, tomato, and garlic, served on corn tortillas with avocado, white onion, and lime.
$
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
385Calories
38gProtein
16gFat
24gCarbs
5gSugar
4gFiber
680mgSodium
215mgChol
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Instructions
1
Prep
Soak 4 guajillo chiles in hot water 5 minutes, stem and seed. Toast 6 chile de arbol in a dry pan over medium heat 20 seconds until fragrant. Combine both chiles, 2 chopped tomatoes, 4 garlic cloves, 1/2 onion, 2 tbsp ketchup, 1 tsp oregano, and 0.5 tsp salt in a blender; purée until thick and pourable. Pat 400g shrimp dry; season with 0.5 tsp salt and 0.5 tsp pepper.
2
Sear
Heat 2 tbsp oil and 2 tbsp butter in a heavy skillet over medium-high heat 1 minute until foaming. Add shrimp in a single layer (work in batches if needed for even browning); sear 90 seconds without moving until undersides turn pink and lightly browned. Flip and cook 30 seconds more until just opaque.
3
Glaze
Pour diabla sauce into the pan over shrimp. Cook over medium-high heat 2–3 minutes, stirring constantly, until sauce thickens to a glossy glaze and shrimp are fully cooked through.
4
Char
Warm 4 corn tortillas directly over a gas flame or in a dry skillet over medium-high heat, 20 seconds per side, until dark spots appear and tortillas become pliable.
5
Plate
Divide saucy shrimp between warm tortillas. Top with 120g sliced avocado, 60g diced white onion, and cilantro. Serve with lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) shrimp
- 0.5 tsp fine salt
- 0.5 tsp ground black pepper
- 4 guajillo chiles, dried
- 6 chile de arbol, dried
- 2 medium tomatoes
- 4 garlic cloves
- 0.5 white onion
- 2 tbsp ketchup
- 1 tsp dried oregano
- 2 tbsp neutral oil
- 2 tbsp unsalted butter
- 4 small corn tortillas
- 120g (4.2 oz) avocado
- 60g (2.1 oz) white onion
- 16g (small handful) fresh cilantro
- 1 lime