Shrimp Enchilada Tacos

The best gluten free Enchilada Shrimp Taco I have ever had!! No lies here, I have eaten lots of tacos in my lifetime and this is one of the best I have had.  The shrimp recipe is a recipe I use a lot for my empanadas but since I had made some slammin enchilada sauce I decided to change the recipe to include the sauce and the results were STUPENDOUS!! I had to force myself and my family to stop picking on them until I did the measurements.   

Just look at them shrimps, don't they look yummy? well they are just as good, actually better than they look.  If you make this recipe, please tell me what you thought. By the way I used about 2 pounds of shrimps (about 60 shrimps) but you can definitely cut that amount in half.  You don't even have to adjust the other ingredients if you don't want to, I wouldn't.  It would just mean extra sauce you can probably use on another dish.

You don't have to make tacos with this dish.  You can serve them over pasta or zoodles but since Cinco de Mayo is around the corner, I made tacos.  

Not just any tacos! To add another layer of flavor I added Machengo Cheese and OMG!! My husband who doesn't really like shrimp, devoured these.

To add texture to the taco, I also added pickled Cabbage slaw.  I used the prepackaged slaw but used my Pickled cabbage recipe.  Then I finished it with red and green salsa and avocado.  Ok you will just have to try it to understand my happy place right now!! 😋😊😝
Shrimp Enchilada Recipe:

Ingredients:

• 2 lbs large raw shrimp, peeled, cleaned and deveined
• 1/2 cup chicken broth
• 1/4 tsp thyme, dried
• 1/4 tsp old bay seasoning
• 1 tsp achiote oil (you can use just plain canola oil)
• 1/2 small onion
• 4 garlic cloves
• 1/2 cup seafood broth (see below for how to make it)
• 1/2 tsp salt
• 1/4 tsp cumin powder
• 1 tsp oregano
• 1/4 tsp smoked paprika
• 1/8 tsp black pepper
• 1 cup enchilada sauce
• 2 tbsp finely chopped cilantro
• 12 corn tortillas
• 3.5 oz Machengo cheese

Instructions:

The first thing you wanna do is make an easy peasy seafood broth.  Using the shells from your peeled and cleaned shrimp, place the shells in a microwave bowl, set your shrimps aside for later.  Add 1/2 cup chicken broth, 1/4 tsp dried thyme and 1/4 tsp old bay seasoning and place in the microwave for 2 min. Done! this is your seafood broth

In a non stick pan, add your achiote oil (or just plain canola oil) and saute your onions and garlic about 5 min.  Add the seafood broth (recipe on my blog), along with the rest of your ingredients.  except for the tortillas and cheese.  simmer for about 5 min then add shrimps.  Cook another 5-6 min

Assemble your tacos:  In a cast iron pan, add 2 tortillas at a time.  cook till it charrs a bit, then turn over.  let it cook for about 1 min, then add about .3 oz of cheese to each taco and wait till it melts. remove from heat. set on a plate

Add about 5 shrimps, top with pickled cabbage and salsa.


Yields: 6 Servings,  Serving size: 2 tacos,  Smart points: 8,  Calories: 290.7,  Total Fat: 9.5g,  Saturated fat: 4.6g,  Cholesterol: 121.4mg,  Sodium: 908mg,  Carbs: 30.6,  Fiber: 4.8g,  Sugar: 2.5g,  Protein: 22.6g