Home Chef

Gordita-Style Shrimp Tacos

With Cabbage and Salsa

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Keep a close eye on the tortillas under the broiler as they can burn quickly. You can substitute the shrimp with diced chicken breasts or steak strips—just adjust the cooking time and ensure the internal temperature is reached. Assemble tacos just before serving to keep the tortillas crisp.

Ingredients

3 oz Diced Poblanos
2 tsp Taco Seasoning
1 whole Roma Tomato
2 oz Shredded Cheddar Cheese
3 oz Shredded Red Cabbage
0.25 oz Cilantro
1 whole Lime
1 fl oz Garlic Aioli
6 whole Small Flour Tortillas
8 oz Shrimp
0 Olive Oil
0 Salt
0 Pepper

Tools

Baking Sheet
Mixing Bowl
Large Non-Stick Pan
Fork
Oven (specifically broiler)

Click anywhere to see instructions →

Home Chef

Gordita-Style Shrimp Tacos

With Cabbage and Salsa

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Ingredients

3 oz Diced Poblanos
2 tsp Taco Seasoning
1 whole Roma Tomato
2 oz Shredded Cheddar Cheese
3 oz Shredded Red Cabbage
0.25 oz Cilantro
1 whole Lime
1 fl oz Garlic Aioli
6 whole Small Flour Tortillas
8 oz Shrimp
0 Olive Oil
0 Salt
0 Pepper

Tools

Baking Sheet Mixing Bowl Large Non-Stick Pan Fork Oven (specifically broiler)

Mise en Place

Prep Produce

Core and dice 1 Roma Tomato into 1/4" pieces. Halve 1 Lime; cut one half into wedges and juice the other half. Stem and tear leaves from 1/4 oz. Cilantro.

Prepare Salad Ingredients

In a mixing bowl, combine diced tomato, 3 oz. shredded red cabbage, torn cilantro, 1 Tbsp. lime juice, and a pinch of salt and pepper. Set aside for salsa.

Ready Other Ingredients

Pat 8 oz. shrimp dry (or other protein as selected). Get out 3 oz. diced poblanos, 2 tsp. taco seasoning, 2 oz. shredded cheddar cheese, 1 fl. oz. garlic aioli, and 6 small flour tortillas.

Prepare Equipment

Preheat the broiler. Line a baking sheet with foil. Set out a large non-stick pan for cooking the poblanos and shrimp.

Cooking Steps

Prepare Ingredients and Make Salsa

Core 1 Roma Tomato and cut into 1/4" dice. Halve 1 Lime. Cut one half into wedges and juice the other half. Stem 1/4 oz. Cilantro and tear leaves. In a mixing bowl, combine tomatoes, 3 oz. Shredded Red Cabbage, cilantro, 1 Tbsp. lime juice, and a pinch of salt and pepper. Set aside.

Cook the Shrimp and Poblanos

Pat 8 oz. Shrimp dry and season all over with 2 tsp. Taco Seasoning. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add 3 oz. Diced Poblanos (to taste) to hot pan. Stir occasionally until slightly softened, 3-5 minutes. Add shrimp. Cook until pink and shrimp reach a minimum internal temperature of 145°F, 2-3 minutes per side. Remove from burner. While shrimp and poblanos cook, continue recipe.

Heat the Tortillas

Place 6 Small Flour Tortillas on prepared baking sheet. Some overlap is okay. Poke tortillas with a fork all over, 10 times each, then evenly top with 2 oz. Shredded Cheddar Cheese. Broil under hot broiler until cheese is melted and beginning to brown, 1-2 minutes. Keep an eye on oven as tortillas may burn easily under broiler. Carefully remove from oven.

Assemble Tacos and Finish Dish

Plate dish as pictured on front of card, filling tortillas with shrimp mixture (to taste). Garnish with salsa and 1 fl. oz. Garlic Aioli. Squeeze lime wedges over to taste. Bon appétit!

← Click anywhere to see ingredients