Ingredients:

  • 1 Tbsp Smoked Paprika (Spanish Sweet)
  • 1 tsp Ground Cumin
  • 1 tsp Dried Mexican Oregano
  • 1 Tbsp Ancho Chili Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 2 Tbsp Extra Virgin Olive Oil (for marinade)
  • Juice of 1 large lime
  • 1 lb (450 g) Large Shrimp (raw, peeled, deveined, tail off)
  • 1 large Red Onion, sliced thinly
  • 3 medium Bell Peppers (1 Red, 1 Yellow, 1 Green), sliced thinly
  • 2 Tbsp High Smoke Point Oil (Rapeseed/Canola/Vegetable)
  • 1 Tbsp Unsalted Butter (optional)
  • 8 - 12 medium Flour or Corn Tortillas
  • Small bunch Fresh Cilantro, roughly chopped (for garnish)

Instructions:

  1. Combine all dry marinade ingredients (paprika, cumin, oregano, chili powder, salt, pepper) in a mixing bowl.
  2. Add the peeled and dried shrimp, 2 Tbsp of olive oil, and the fresh lime juice to the bowl. Toss thoroughly until coated. Marinate for 5 minutes up to 30 minutes, but no longer.
  3. Slice the onions and bell peppers thinly into uniform strips.
  4. Heat a large cast iron skillet over high heat. Add the high smoke point oil. Once the oil is shimmering, add the sliced onions and peppers. Cook for 3 to 4 minutes, tossing occasionally, until tender-crisp with some charring. Remove vegetables and transfer to a clean bowl, keeping them warm.
  5. Return the empty skillet to high heat. Add the optional tablespoon of butter or a splash more oil. Add the marinated shrimp in a single layer (cook in batches if necessary).
  6. Sear the shrimp for 1.5 to 2 minutes per side until pink and opaque. Do not overcook.
  7. Return the warm vegetables to the skillet with the cooked shrimp. Toss everything quickly together over the heat (about 30 seconds) to incorporate the spice crust.
  8. Transfer the sizzling mixture to a warm serving platter or carry the skillet to the table. Warm the tortillas and serve immediately, garnished generously with fresh cilantro and optional toppings like sour cream or salsa.