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Recipe

RANCHERO SHRIMP TACOS

Duration :

40 Minutes

DIFFICULTY:

INTERMEDIATE

SERVES :

4 PEOPLE

Ingredients

RANCHERO SAUCE
  • 2 tbsp Monini Garlic & Chili Flavored Extra Virgin Olive Oil
  • ½ cup sweet onion, diced
  • 1 jalapeno, seeded and diced
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp cumin powder
  • ½ tsp Mexican oregano
  • Salt and pepper to taste
  • 1 chipotle pepper in Adobo, chopped
  • 1 (13.8 oz) Box Crushed Tomatoes with Onion
  • ½ cup chicken stock Juice of 1 lime
  • ¼ cup cilantro *optional
SHRIMP
  • 20 small corn tortillas
  • 2 tbsp Monini Garlic & Chili Flavored Extra Virgin Olive Oil
  • 30 medium shrimp, peeled and deveined
  • 1 tbsp chili lime seasoning
  • ½ tsp cumin
  • Salt and pepper to taste
  • Juice of 1 lime
  • Shredded lettuce
  • Cotija cheese
  • Jalapenos for garnish *optional

Method

RANCHERO SAUCE

  1. Heat the Monini Garlic & Chili Flavored EVOO in a large skillet. Add the onion and jalapeno. Season with salt and pepper until the onion softens and becomes translucent.
  2. Add the garlic, chili powder, cumin and oregano. Let spices toast for about 1 minute.
  3. Add the chipotle pepper, crushed tomatoes and chicken stock. Bring to a simmer for 10 minutes.
  4. Squeeze in the juice of one lime. Remove from heat and add to a high powered blender with cilantro.  Blend until smooth, set aside in a bowl.

SHRIMP

  1. Heat the Monini Garlic & Chili Flavored EVOO in a large skillet and add the shrimp.
  2. Season shrimp with chili lime seasoning, cumin, salt and pepper. Cook on each side for about 2 minutes. Squeeze in the lime juice and toss to coat.
  3. Heat the tortillas in the microwave or over a gas stove. Use two tortillas per taco. Fill with lettuce and shrimp. Top with ranchero sauce, cotija cheese and peppers.

Products used

Get them from all leading supermarkets

Monini Extra Virgin Garlic & Chilli

Mutti Polpa Pezzi