Ingredients:
For the Shrimp:
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
3 garlic cloves, minced
1 tsp smoked paprika
1 tsp chili powder
½ tsp cumin
½ tsp salt
½ tsp black pepper
1 tbsp lime juice
For the Garlic Salsa Sauce:
2 tbsp butter
1 small onion, sliced
1 red bell pepper, sliced
1 jalapeño, finely chopped (optional for extra heat)
½ cup tomato sauce
1 tsp hot sauce (adjust to taste)
1 tsp honey or sugar (balances spice)
For Assembly:
6 small flour tortillas, warmed
¼ cup fresh cilantro, chopped
½ cup crumbled queso fresco or cotija cheese
Lime wedges for serving
Instructions:
Prepare the Shrimp:
In a bowl, toss shrimp with olive oil, garlic, paprika, chili powder, cumin, salt, black pepper, and lime juice.
Heat a pan over medium-high heat and cook shrimp for 2-3 minutes per side until opaque and slightly charred. Remove from heat.
Make the Garlic Salsa Sauce:
In the same pan, melt butter and sauté onions, bell peppers, and jalapeño until soft.
Add tomato sauce, hot sauce, and honey. Simmer for 5 minutes until thickened.
Assemble the Tacos:
Fill warm tortillas with shrimp and sautéed vegetables.
Drizzle with extra sauce.
Top with fresh cilantro and crumbled cheese.
Serve:
Serve immediately with lime wedges for extra zest. Enjoy!
