Baked Shrimp Tacos

Author Casey Colodny

Prep: 20

Cook: 10

Total: 30

Servings: 6 tacos

Soft tortillas loaded with sauteed peppers and onions, refried beans, seared shrimp, and melty cheese. Serve with fresh salsa and chipotle adobo sauce for a delicious and fun twist on traditional tacos!

Ingredients

Peppers & Onions:

2 tbsp olive oil
1 small yellow onion sliced into thin strips
1 red bell pepper sliced into thin strips
½ tsp salt

Shrimp:

1 lb fresh shrimp peeled & deveined with tails removed (I used size 22-25 ct)
1 tsp kosher salt
1 tsp chili powder
1 tsp garlic powder
½ tsp cumin
½ tsp cayenne
½ tsp smoked paprika
3 tbsp olive oil divided

Baked Tacos:

6 , 8 ” soft tortillas heated to make pliable
1 cup refried black beans ~half of a 16oz can refried black beans
1 cup shredded Mexican Cheese
Avocado Oil Spray optional

Chipotle Adobo Sauce:

1, 5.3 oz container 5% fage greek yogurt
3 chipotle adobo peppers + 1 tbsp sauce
2 whole garlic cloves
2 tbsp mayo
2 tbsp fresh lime juice ~½ lime
2 tbsp water
1 tsp salt
¼ cup cilantro chopped fine (loosely packed leaves & tender stems)

Fresh Salsa:

2-3 medium tomatoes chopped small
½ small yellow onion chopped fine
1 jalapeno chopped fine (use only half for less spicy salsa. Include seeds.)
¼ cup fresh cilantro chopped
Squeeze of fresh lime juice
1 tsp kosher salt

Instructions

Preheat the oven to 400°F and line a large baking tray with Reynolds Wrap® Non-Stick Foil placing the non-stick side facing up (the dull side)
Prepare your peppers & onions - preheat a medium cast iron skillet to medium and add olive oil. Once hot, add your sliced onions, red bell pepper, and salt. Cook for about 10 minutes, or until the onions and bell pepper have softened and are slightly browned. Remove from the pan and set aside.
Cook shrimp - Pat peeled and deveined shrimp dry with a paper towel and add to a large mixing bowl. Sprinkle with kosher salt, chili powder, garlic powder, cumin, cayenne and smoked paprika and stir until coated. Top with 2 tbsp of olive oil and stir again until evenly combined. To the same cast iron skillet you cooked your peppers and onions, add the remaining 1 tbsp of olive oil and heat to medium. Once olive oil is shimmering and hot, add your shrimp in an even layer, making sure they are not touching. Cook for 2-3 minutes per side until shrimp are browned and tightly curled. Flip over, and cook for an additional 2-3 minutes on the other side. Leave shrimp to cook without touching or moving as this will help them brown nicely! Cook in batches as needed. Remove shrimp from the pan and set aside.
Assemble your tacos - Take the Reynolds Wrap® Non-Stick Foil lined baking tray and lay out 6 tortillas. Top half of each tortilla with about 2 tbsp refried black beans, sauteed peppers and onions, 4-5 shrimp, and 2-3 tbsp shredded cheese. Close the tortilla and flip over (this helps to ensure they stay closed).
Bake Tacos - move tray to the oven and bake at 400°F for 10 minutes, or until cheese has melted.
While tacos are baking, prepare your Chipotle Adobo Sauce by combining Greek yogurt, adobo peppers, garlic cloves, mayo, lime juice, water and salt in a small food processor. Blend until smooth and stir in ¼ cup finely chopped cilantro. Set aside.
Next, prepare your fresh salsa by adding diced tomatoes, onion, jalapeno, chopped cilantro and salt to a small mixing bowl. Top with a squeeze of fresh lime juice, stir to combine and set aside.
Serve Tacos - Remove tacos from the oven and top each with fresh salsa and a drizzle of the chipotle adobo sauce. Serve immediately and enjoy!