Jeffs Random Spicy Chicken And Shrimp Tacos Recipes

SPICY SHRIMP TACOS WITH AVOCADO

Steps:

• Combine shrimp, 1 tablespoon olive oil, garlic, chili powder, salt, and cayenne pepper in a bowl; toss until well coated. Cover and refrigerate for 30 minutes.
• Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Place shrimp mixture in the skillet and cook until pink and cooked through, about 5 minutes. Sprinkle with lime juice.
• Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds each. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with cooked shrimp. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with chopped cilantro.

JEFF'S RANDOM SPICY CHICKEN AND SHRIMP TACOS

Steps:

• Remove the stems and seeds from the serrano peppers and finely chop both the onion and the peppers.
• In a medium-sized skillet, sautee the onion and peppers in the olive oil over medium heat until the onion is almost translucent. Place the lime halves face down in the pan in between the bits of onion and pepper - make sure each half is flat against the bottom of the pan with some oil around it.
• After 10 minutes, add the roma tomatoes, and salt and pepper to taste. Cover the pan and simmer for 15 minutes.
• While the mixture is simmering, dice the chicken into 1" cubes. Sprinkle the cayenne pepper powder all over the raw chicken and the shrimp until lightly dusted and set aside.
• After the onion-pepper-tomato mixture is done simmering, remove the lid and pour the mixture into a temporary container or bowl. Get most of the bits out of the pan, but leave any juices that remain.
• Add the rice wine vinegar and the raw chicken to the pan and increase heat to medium-high. Cook until the chicken is mostly cooked through (5-7 minutes) and then add the shrimp and the sauce mixture from the temporary bowl. Mix ingredients around until well combined and let them cook for 5 additional minutes.
• Heat up the tortillas in the microwave for 30 seconds (or on a fresh pan on the range - about 1 minute on high heat per tortilla) and scoop the delicious mixture into each taco.
• Serve and enjoy!

SPICY SHRIMP TACOS

Steps:

• In a medium bowl, toss together the shrimp with the Chinese five-spice powder until evenly coated. Add the orange juice, orange zest, soy sauce, vegetable oil, garlic, red pepper flakes, and 1 teaspoon salt and toss to combine. Cover and refrigerate the shrimp for a minimum of 30 minutes and up to 2 hours, if time allows.
• Heat a large saute pan over medium-high heat. Add the shrimp in batches and cook them in a single layer until they are cooked through, about 1 minute on each side. Transfer the shrimp to a serving plate.
• In a small bowl, whisk together the sour cream and lime juice with 1/2 teaspoon salt.
• Drizzle the shrimp with the sauce and serve with tortillas, sliced radishes and diced avocado.