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.
- 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
- Salsa for serving
- 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.
