These tacos… well, they’re fantastic. Truly such a unique and bold shrimp taco and something you’ll want again and again. It all starts with a chili spice rub and some butter. Then comes the white wine reduction with tomatoes and serrano chili. They are buttery and spicy and everything I crave in a taco. The white wine reduction kind of reminds me of shrimp scampi… except with a Mexican twist. Can you picture it? Taste it? Since I put a Mexican twist on pretty much everything, this should come as no surprise to you. Regardless, they are phenomenal and you must try them.
I keep the toppings simple. Shredded cabbage, cilantro and sriracha mayo. If you have one, use a mandoline on the lowest setting in order to get that stringy paper thin cabbage. It’s easier, quicker and better than chopping it with a knife. The sriracha mayo is exactly what it sounds like… 2 parts mayo and 1 part sriracha. Really easy. You can also add some sliced avocado for a good creamy texture. Whatever you’re into, do that. Personally, I think they’re perfect how they are. The shrimp pack in so much flavor you don’t need a million toppings. It’ll just overwhelm it. When it comes to the tortilla, this is also all about preference. I think any type of seafood taco needs a corn tortilla but to each their own!
SPICY CHILI BUTTER SHRIMP TACOS
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Serves: about 8 tacos
- 1.5 lb medium white shrimp, peeled and deveined
- 1 tsp kosher salt
- 2 tsp chili powder
- 1 tsp guajillo chili powder
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 6 tbsp butter, salted
- 1 large roma tomato, seeded and chopped into small chunks
- 1 serrano chili, seeded and finely chopped (or jalapeño for less spice)
- 4 large cloves garlic, finely chopped
- 1 cup dry white wine
- Green cabbage, shredded
- Cilantro, roughly chopped
- Sriracha mayo (2 parts mayo + 1 part sriracha)
- Corn tortillas
- Mix together the salt, chili powder and smoked paprika. Place the shrimp in a bowl with the spices and mix till all the shrimp are evenly coated.
- Heat a large pan over medium heat. Add in 2 tbsp butter and the olive oil. Allow butter to melt. Add in the shrimp and cook for 2 minutes a side. (Be sure not to overcrowd the pan. Cook in batches if necessary.) Remove the shrimp from the pan and place on a plate when done cooking. Set aside for now. *Do not rinse the pan.*
- Add in 2 tbsp more butter to the same pan and add in garlic, serrano and tomato. Sauté for a few minutes until tomato is soft and garlic is aromatic.
- Add in white wine and let reduce by 3/4. This should take about 5 or so minutes over medium heat.
- Once reduced, turn the heat off. Add in the remaining 2 tbsp butter and the cooked shrimp. Toss together in the pan so that the shrimp are coated in the sauce.
- Assemble the tacos with shrimp, cabbage, cilantro and sriracha mayo. Enjoy!