Shrimp Tacos Recipe with Ranchero Sauce
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5 from 1 vote

Shrimp Tacos Recipe with Ranchero Sauce

An easy Shrimp Tacos Recipe with Ranchero Sauce - These perky tacos are loaded with fresh produce and drizzled with creamy zesty sauce!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: Tex-Mex
Servings: 8 tacos
Calories: 248kcal
Author: Sommer Collier

Ingredients

For the Ranchero Sauce:

  • 1 tablespoon oil
  • 1 shallot, peeled and chopped
  • 1 jalapeno, seeded and diced (use half if sensitive to heat)
  • 1 garlic clove, chopped
  • 1 whole roasted red pepper, chopped, jarred or homemade
  • 1 tablespoon tomato paste
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • 4 teaspoons ground cumin
  • 1/4 cup stock, any variety
  • 1/4 cup heavy cream

For the Shrimp Tacos:

  • 1 pound raw jumbo shrimp, peeled and de-veined
  • Hot smoked paprika
  • Salt and pepper
  • 3 corn cobs, shucked and cleaned
  • 1 1/2 cups shredded red cabbage
  • 1 1/2 cups seedless red grapes, halved
  • 2 avocados, chopped
  • Tortillas, 16 corn or 8 wheat

Instructions

  • Preheat the grill to medium heat.

For the Ranchero Sauce:

  • Add the oil to a sauce pan and place it over medium heat. Saute the onion, jalapeno, and garlic until soft--3-5 minutes.
  • Add the red pepper, tomato paste, vinegar, sugar, cumin, stock and 1/4 tsp salt. Simmer for 10 minutes on low.
  • Remove from heat and carefully pour into a blender. Add the cream and place the lid on the blender--sightly jarred so it can vent. Puree the sauce until smooth, then set aside.

For the Shrimp Tacos:

  • Sprinkle the raw shrimp with salt pepper and paprika. Place the corn and the shrimp on the grill. Grill the shrimp for 2 minutes per side, until just pink. Grill the corn for 2 minutes per side, rotating to get char marks on all sides. When the corn has cooled a little, cut it off the cobs.
  • Warm the tortillas in the microwave. Place a bed of cabbage on the bottom of a tortilla, followed by 3-4 shrimp, corn, grapes and avocado. Drizzle with ranchero sauce and serve.

Nutrition

Serving: 8ounces | Calories: 248kcal | Carbohydrates: 20g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 153mg | Sodium: 568mg | Potassium: 535mg | Fiber: 5g | Sugar: 9g | Vitamin A: 11% | Vitamin C: 30.4% | Calcium: 11.5% | Iron: 15%