Melt the lard or other fat in a medium-size skillet set over medium heat. For a milder dish, seed the chiles then chop them finely and add to the skillet, along with the onion and tomato. Cook, stirring frequently, until the onion has softened but is not brown, about 5 minutes. Reduce the heat to medium-low.
Add the shrimp to the skillet, letting the shrimp cook until they're almost done through, about three minutes. Add a big handful of chopped cilantro and a squeeze of fresh lime juice, then scoop into a warm tortilla.
Great recipe i love it
How many servings in this recipe?
I would say this serves about 4 as a light meal.
I’ll try this. Note: Peeling shrimp is not necessarily a quick, weekday evening activity.
Excellent recipe! I would include a tablespoon of minced garlic and gratin the tacos with Oaxaca Cheese (Mozzarella if you are not in Mexico).
I am your fan. I am going to include this recipe in my next family gathering… You are the best gringo chef for Mexican food I know! So far….
Maybe some white wine. In Mexico every day is a Holiday!!!!
What about Tequila instead of withe wine?
That sounds GENIUS!
Looks great for summer Chef.
Bayless, you are THE man…great recipes….and you share!