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Shrimp Tacos al Carbon with Salsa Roja

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine Mexican
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Shrimp
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 3 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For the Salsa Roja
  • 3 Roma tomatoes
  • 2 dried guajillo chiles, seeded
  • 1 dried ancho chile, seeded
  • 2 garlic cloves
  • ¼ small white onion
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon salt
  • ¼ cup water (as needed)
  • For Serving
  • 8 small corn or flour tortillas, warmed
  • Chopped cilantro
  • Lime wedges
  • Thinly sliced red cabbage or lettuce
  • Avocado slices or guacamole (optional)

Instructions
 

  • Step 1: Marinate the Shrimp : Place shrimp in a bowl. Add olive oil, lime juice, garlic, smoked paprika, chili powder, cumin, salt, and pepper. Mix well and set aside.
  • Step 2: Make the Salsa Roja : Roast tomatoes, garlic, and onion in a dry skillet or under a broiler until they develop dark spots. Soak the dried chiles in hot water for 10 minutes to soften. Blend roasted vegetables with softened chiles, vinegar, salt, and water until smooth. Adjust consistency as needed.
  • Step 3: Grill the Shrimp : Heat a grill pan, outdoor grill, or cast iron skillet. Cook shrimp for 2–3 minutes per side until opaque and lightly charred.
  • Step 4: Warm the Tortillas : Heat tortillas on the grill or skillet until soft and slightly charred around the edges.
  • Step 5: Assemble the Tacos : Layer shrimp in warm tortillas. Spoon salsa roja on top, then garnish with cilantro, cabbage, avocado, or lime juice.