Shrimp Tacos with Adobo
Alejandra Cota
Easy recipe for delicious shrimp tacos marinated in a sauce of ancho, guajillo, and pasilla chiles with a delicate touch of cumin and oregano, served in corn tortillas, sprinkled with cilantro, fresh cheese, and topped with red cabbage. Don’t forget to add a splash of lime juice when eating them. You will love them!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/2 kilos shrimp, clean and peeled
  • salt
  • vegetable oil
  • 8 corn tortillas
  • 4 sprigs fresh cilantro, finely chopped
  • 1/4 cups queso fresco, or ranch
  • 1 cup red cabbage, cut into strips
  • lemon , for serving
  • 4 tomatoes
  • 1 white onion
  • 1 yellow onion
  • 1 clove garlic
  • 2 ancho chiles, dried, seedless
  • 1 guajillo chile, dried and seedless
  • 1 pasilla chile, dried and seedless
  • 2 cups water, hot
  • 1 pinch cumin
  • 1 pinch oregano
  • 4 pinches pepper
  • 4 grams apple cider vinegar
  • 5 grams lard
Preparation
30 mins
15 mins
Low
  • Preheat the oven to 180°C.
  • Cut the garlic, onion, and tomatoes into quarters and roast in the oven for 10/15 minutes.
  • Toast the chiles in the pan for 3 to 4 minutes, being careful not to burn them and until they reach a lighter color.
  • In another pan, toast the spices to dry them out.
  • Soak the chiles in hot water for 10/15 minutes.
  • Once the vegetables are roasted, add them to the blender. Remove the chiles from the water (do not discard the water, as it will be used later) and place them in the blender along with the spices. Blend on high speed until well combined. Strain through a sieve. If there is difficulty blending these ingredients, add a splash of the water in which the chiles were soaked.
  • Fry the adobo along with the lard in a pot over medium heat for 3 minutes.
  • Let the adobo cool completely.
  • Marinate the shrimp with the adobo in a bowl and let marinate overnight preferably.
  • Once well marinated, add salt to taste and sear the shrimp in a pan with vegetable oil.
  • Heat the tortillas on the griddle.
  • To assemble the tacos, place the hot shrimp on the tortilla, sprinkle with chopped cilantro and cheese. Add enough red cabbage as a topping.
  • Serve immediately with sliced lime on the side.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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