Shrimp is sautéed with garlic and chili peppers for a spicy shrimp taco that is quick and easy to make.
Ingredients
- 8 Guerrero® Homestyle Burritos
- 2 tbsp olive oil
- 450g peeled, deveined shrimps, tail removed (Approx 21-25)
- 8 dried chillis de árbol, rehydrated
- 4 cloves garlic, minced
- ¼ tsp each salt and pepper
- 3 tbsp butter
- 4 tsp Worcestershire sauce
- 1 ripe avocado, halved, pitted and peeled
- 1 cup Pico de Gallo
- 1/4 cup sour cream
- Lime wedges, for serving
Method
1. Warm tortillas according to package directions.
2. Heat oil in a large skillet set over medium-high heat; cook prawns, chilies, garlic, salt and pepper for 2 to 3 minutes or until prawns start to curl.
3. Stir in butter and Worcestershire sauce; cook for 1 to 2 minutes or until prawns are cooked through and coated in sauce.
4. Assemble prawns, avocado, pico de gallo sauce and sour cream in warm tortillas; fold tortillas in half. Serve with lime wedges.
Tip
Make your own Pico de Gallo by tossing together ¼ cup diced onion, ¾ cup diced tomatoes, 2 tbsp chopped fresh coriander and 1 tsp minced serrano chili pepper. Stir in lime juice, salt and pepper.
To rehydrate dried chilli peppers, remove seeds and soak peppers in boiling water for 15 to 30 minutes or until softened.
Alternatively, serve shrimps as an appetizer with warm tortillas for dipping in the pan sauce.
• Substitute lemon for lime wedges if desired.
