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Entree
Mexican
8 tacos
5 minutes
10 minutes
3 tablespoons Extra Virgin Olive Oil
1 tablespoon Unsalted Butter
1 1/2 teaspoon Smoked Paprika
1 Lime - Zested; juiced
1/8 teaspoon Sea Salt
1/8 teaspoon Freshly Ground Pepper
3 cloves Melissa’s Peeled Garlic - minced
1/4 teaspoon Chili Flakes
1 pound Raw Peeled & Deveined Shrimp
3 teaspoons Melissa’s Fresh Cilantro
1/2 Melissa’s Perfect Sweet Onion - diced small
3 Roma Tomatoes - diced small
1 Serrano Chile - minced
3 tablespoons Melissa’s Fresh Cilantro - chopped
1 Lime - juiced
1/8 teaspoon Sea Salt
1/8 teaspoon Freshly Ground Pepper
16 Street Taco Tortillas
In a cast iron skillet, heat the olive oil and melt the butter over medium/high heat.
Add the smoked paprika and the next 5 ingredients. Stir in the shrimp and sauté until opaque and cooked through, about 2 minutes per side.
Stir in the cilantro and remove from the pan.
Chop the shrimp.
In a bowl, combine all of the pico de gallo ingredients.
To make the tacos, add some of the chopped shrimp to 2 tortillas (one on top of the other) and top that with the pico de gallo. Continue with the rest of the tortillas.
