Shrimp Tacos Padron Peppers

April 24, 2017
shrimp tacos with padron peppers, williams-sonoma, clean eating, eating clean, florida girl cooks, clean eats, healty dinner

Shrimp Tacos Padron Peppers

Taco Tuesday, and this Tuesday it’s shrimp tacos pardon peppers for the win. In my house the expectation for what’s on the menu is clear on Tuesdays. Tacos are a favorite of all in house, including my sons. They always want to know what’s going into them. Unanimously, any kind of seafood tacos always wins. These shrimp tacos with padron peppers are simply amazing. They’re simple to make on a work night, healthy with their fresh ingredients, and delicious! Every guiltless bite will leave you wanting more! 

Shrimp Tacos Padron Peppers

Ingredients

1 lb. (500 g) medium shrimp, peeled and deveined
4 oz. (125 g) padrón peppers
1 red or yellow bell pepper, seeded and thinly sliced
4 green onions
2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground pepper
1 Tbs. chili powder
4 radishes, thinly sliced
1 lime, cut into wedges
1 Tbs. chopped fresh cilantro
8 to 12 corn tortillas, warmed
Hot Sauce of choice (Try my favorite Noel’s Dia de Los Muerto’s Hot Sauce)
Salsa for serving

Prepare

Preheat an oven to 400°F (200°C).

Arrange the shrimp on one half of a baking sheet, spreading them evenly.

On the other side of the baking sheet, arrange the padrón and bell peppers and the green onions in a single layer.

Drizzle all the ingredients with the olive oil and season generously with salt and pepper.

Sprinkle the chili powder evenly over the shrimp.

Roast until the shrimp are opaque and cooked through and the vegetables are slightly tender, about 10 minutes.

To serve, arrange the shrimp, peppers and green onions on a platter along with the radishes and lime wedges. Garnish the shrimp with the cilantro. Pass the platter, the warmed tortillas and the salsa for guests to assemble their own tacos. Serves 4.

 

Shrimp Tacos Padron Peppers
Serves 6
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 1 lb. (500 g) medium shrimp, peeled and deveined
  2. 4 oz. (125 g) padrón peppers
  3. 1 red or yellow bell pepper, seeded and thinly sliced
  4. 4 green onions
  5. 2 Tbs. extra-virgin olive oil
  6. Kosher salt and freshly ground pepper
  7. 1 Tbs. chili powder
  8. 4 radishes, thinly sliced
  9. 1 lime, cut into wedges
  10. 1 Tbs. chopped fresh cilantro
  11. 8 to 12 corn tortillas, warmed
  12. Salsa for serving
Instructions
  1. Preheat an oven to 400°F (200°C).
  2. Arrange the shrimp on one half of a baking sheet, spreading them evenly. On the other side of the baking sheet, arrange the padrón and bell peppers and the green onions in a single layer. Drizzle all the ingredients with the olive oil and season generously with salt and pepper. Sprinkle the chili powder evenly over the shrimp. Roast until the shrimp are opaque and cooked through and the vegetables are slightly tender, about 10 minutes.
  3. To serve, arrange the shrimp, peppers and green onions on a platter along with the radishes and lime wedges. Garnish the shrimp with the cilantro. Pass the platter, the warmed tortillas and the salsa for guests to assemble their own tacos. Serves 4.
Adapted from Williams-Sonoma
Adapted from Williams-Sonoma
Florida Girl Cooks http://floridagirlcooks.com/

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

  • Reply

    anna kraft heinOctober 8, 2017

    Hi Teresa! I’m in the same boat as Margaret! Where is the cider bourbon recipe? I don’t see it, either. Can’t wait to try!

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