Imagine pan-seared shrimp snuggled in a warm tortilla and topped with a spicy homemade ají sauce – is your mouth watering yet? This flavor combination is so simple, and yet so deliciously bold. Throw the sauce ingredients into a food processor and cook your shrimp on the stove and you’ve got a delicious meal with very little clean up. Is there anything better than enjoying shrimp tacos and then getting to relax afterwards? We think not!
Ají Sauce
1 head romaine, trimmed and torn
1/2 bunch fresh cilantro
5 green onions
2 Tbsp. cojito cheese (omit for paleo option)
4 Tbsp. mayonnaise
2 Tbsp. sour cream (or almond yogurt for paleo option)
2 jalapenos, remove seeds and membrane
2 garlic cloves
1 tsp. salt
1/2 tsp. pepper
1 tsp. lime juice
1/2 tsp. white vinegar
2 Tbsp. olive oil
Tacos
8-12 corn tortillas
1 red pepper, thinly sliced
1 orange pepper, thinly sliced
1 yellow pepper, thinly sliced
1 yellow onion, thinly sliced
1 lb. shrimp, peeled and de-veined
2-3 Tbsp. coconut oil
1 tsp. salt
1/2 tsp. pepper
Directions
- For dressing, mix all ingredients, except olive oil, in food processor. Slowly drizzle olive oil over mixture and stir.
- In pan over medium heat, add coconut oil and onion and cook for 1-2 minutes. Then add peppers and cook until onion becomes translucent and peppers are soft.
- In same pan, add shrimp. Sprinkle with salt and pepper, stirring often, until shrimp are completely cooked.
- Heat tortillas in oven or on stove top. Serve shrimp, peppers and onions in tortillas and top with dressing.