These shrimp tacos with cilantro cream sauce are packed with flavor and make a delicious lunch or dinner any time of the week. The recipe pairs well with the sparkling chardonnay from Afton Mountains Vineyards and appears in this full episode of “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.
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What You’ll Need:
- 2 ½ pounds shrimp, peeled, deveined, and cut into 1” pieces
- 2 jalapeno peppers, thinly sliced
- 2 Tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp pepper
- Fresh Pico de Gallo
- Flour Tortillas, warmed
- Cilantro leaves, optional garnish
- Avocado slices, optional garnish
- Roasted corn kernels, optional garnish
Cilantro Ranch Dressing:
- 2 Tbsp.dry ranch packet
- 1/4 cup mayonnaise
- 1/4 c. sour cream
- 1/4 cup milk
- 1/3 c. medium heat tomatillo salsa
- 1/4 c. chopped cilantro
- 1 clove garlic
- 1 lime juiced
Directions:
Step 1: Prepare the shrimp by cutting them in one-inch pieces
Step 2: In a medium-sized bowl mix the chili powder paprika, garlic powder, cumin, salt and pepper. Then stir in the shrimp.
Step 3: Preheat a medium-sized skillet over medium-high heat, add oil and sauté the jalapenos.
Step 4: Stir in the shrimp and cook until just cooked through.
Step 5: Add all the ingredients for the cilantro ranch dressing to a blender and pulse or whisk in a bowl until smooth and creamy. Assemble the tacos on a flour tortilla and top with fresh pico and cilantro ranch dressing.
Step 6: Then assemble the tacos on a flour tortilla and top with fresh pico and cilantro ranch dressing.
