Shrimp Tacos

  • Serves

    serves 6

  • Cook

    1 hour 30 minutes


Every element of this taco—inspired by those at Don Pepe Taqueria in Fresno—is amped up, from the red rice simmered in a blend of chicken stock and puréed tomatoes to the quick-marinated shrimp. Use large flour tortillas as tacos or wrap them into a burrito. Featured in: On the California Taco Trail


For the Rice

  • 1 12 cups chicken stock
  • 2 plum tomatoes, cored and roughly chopped
  • 2 tbsp. canola oil
  • 2 cloves garlic, minced
  • 1 small white onion, minced
  • 1 cup long-grain white rice
  • Kosher salt and freshly ground black pepper, to taste

For the Shrimp and Serving

  • 1 12 lb. medium shrimp, peeled and deveined, tails removed
  • 1 tsp. Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 lime, juiced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. canola oil
  • Flour tortillas, warmed, for serving
  • Chiles de Árbol Salsa and Guacamole, for serving
  • Shredded jack cheese, for serving
  • Roughly chopped cilantro and white onion, for garnish
  • Lime wedges, for serving


Step 1

Make the rice: Purée stock and tomatoes in a blender until smooth; set aside. Heat oil in a 4-qt. saucepan over medium-high. Cook garlic and onion until soft, about 5 minutes. Add rice; cook until golden, about 6 minutes. Stir in reserved tomato mixture, salt, and pepper; boil. Reduce heat to low; cook, covered, until rice is tender, 25–30 minutes. Remove from heat and let sit, covered, for 10 minutes.

Step 2

Make the shrimp: Stir shrimp, Worcestershire, garlic, lime juice, salt, and pepper in a bowl; let sit 10 minutes. Wipe skillet clean; heat oil over medium-high. Working in batches, cook shrimp until pink and cooked through, 2–3 minutes. To serve, divide rice and shrimp between tortillas; top with reserved salsa and guacamole, the cheese, cilantro, and onion. Serve with lime wedges.

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