“Chilied” Shrimp Tacos

Camarones Enchilados para tacos
From Season 8, Mexico—One Plate at a Time
Servings: 6large tacos


  • 2 to 3 dried arbol chiles, stemmed
  • 2tablespoons butter
  • 2 garlic cloves, peeled and finely chopped
  • 1/2teaspoon fresh black pepper
  • 1/2teaspoonMexican oregano
  • 2/3cup chicken broth
  • 1 1/4pounds medium shrimp, peeled, deveined (if you wish) and cut into pieces slightly smaller than 1/2 inch
  • Salt
  • A little vegetable oil
  • 12 fresh corn tortillas
  • 4ounces (about 1 cup) shredded Mexican melting cheese (like Chihuahua, quesadilla, or asadero) or Monterey Jack, brink or mold cheddar
  • A cup or so Tangy Avocado-Peanut Salsa (or another of your favorites)


In a medium (10-inch) skillet over medium heat, toast the arbol chiles until they are noticeably darker and very aromatic, about 1 1/2 minutes. Cool, then crumble into small pieces. Heat the butter in the skillet over medium heat, add the garlic and stir for a minute. Stir in the chile pieces, pepper, oregano and broth, raise the temperature to medium-high and boil until the mixture has reduced to just a few tablespoons and is noticeably thicker, about 8 minutes. Add the shrimp and stir until the pieces are nearly cooked through, about 4 minutes (there should be just a hint of pink at the center). Remove from the heat, taste and season with salt, usually 1/2 teaspoon. Lightly oil the tortillas, lay them by pairs on a griddle or skillet over medium heat, flipping to warm through. Top each pair with a portion of the cheese and let melt, then top with a hefty amount of the filling and serve.


  1. Made these for a crowd and they were awesome. Very quick and simple. No one cared for the avocado-peanut salsa, but we had guacamole, pico de gallo, and a few other salsas on the table that everyone used instead.

  2. Best shrimp tacos I have ever made! My husbands family love them. The avocado and peanut salsa, delicious! We love your show!

  3. Great! I modified the recipe slightly and subbed- 2 Chipotle peppers in Adobo sauce, added a little fresh lime juice, used a whole grain tortilla and plain avocado slices instead of the sauce. They were wonderful and very flavorful. Next time I would add more chilies, as they were on the mild side.

  4. These were delicious, and my husband loved the nutty flavor that the peanut avocado sauce provided. I will definitely be making these often.

  5. Made these for my mom who is from Mexico and she said they were the best shrimp tacos she ever had. Everyone agreed, these were amazing!! Thank you Rick! You’re the best!

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