shrimp tacos
serves 4
adapted from sunset fast & fresh
1/2 lb. shrimp, shelled and deveined
olive oil, salt and pepper
1/2 red onion, thinly sliced
1/2 tomato, chopped
1 4 oz. can of diced green chiles
corn tortillas
whatever condiments you want (tapatio chipotle hot sauce and mango peach salsa for me)
Preheat oven to 400 degrees F. Spread shrimp out on a baking sheet in a single layer, and drizzle with olive oil and season with salt and pepper. Roast for 5 to 6 minutes until cooked through.
Meanwhile, rinse or soak red onions in water to get rid of some of the burn/rawness. Cover tortillas with a damp paper towel and microwave for 1 minute until warm.
To assemble tacos, spoon shrimp into warm tortillas and top with red onions, tomato, green chiles, and condiments.
