Shrimp Tacos

2 tablespoons vegetable oil
1 1/2 pounds peeled and deveined shrimp, tails removed
One 6-ounce can enchilada sauce
1/2 teaspoon ground cumin
1 tablespoon butter

Heat the oil in a heavy skillet over high heat. Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes. Reduce the heat to low and pour in the enchilada sauce, stirring to combine. Stir in the cumin and cook for another 1 to 2 minutes. Add the butter, then remove from the heat.

Serve with warm tortillas, shrimp, cole slaw, pico de gallo, avocado slices, sour cream and pepper jack cheese. Let everyone build their own tacos.


Popular Posts