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Shrimp & Queso Quemado Taco

Adobo shrimp tacos with queso quemado (burnt cheese), avocado crema, jicama and carrot slaw, black beans, corn tortillas

4.3 / 5

620 cal

20 min

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Recipe Ingredients

  • (a) jicama, green cabbage, poblano peppers, carrot
  • (b) cooked black beans
  • (c) avocado crema
  • (d) marinated shrimp, cremini mushroom
  • (e) adobo sauce
  • (f) chihuahua cheese
  • (g) corn tortilla

Equipment Needed

  • mixing bowl
  • tongs for slaw
  • small saucepot
  • wooden spoon
  • scissors
  • seasoning plate
  • skillet or saute pan
  • tongs for shrimp
  • serving bowls

Recipe Directions

  1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates.
  2. Open the container of jicama, green cabbage, carrot and poblanos (a) and pour into a mixing bowl. Season with a pinch of salt and pepper. Gently toss with tongs or your hands to combine. Add the pre-cooked black beans (b) to the mixing bowl with the vegetables. Season with a pinch of salt and pepper. Pour 1/2 of the avocado crema (c) into the bowl. Toss again and then set aside.
  3. Place the shrimp (d) on a seasoning plate. Season both sides with a pinch of salt and pepper. Pour the adobo sauce (e) over the shrimp. Turn the shrimp over a few times on the plate to coat the shrimp with the sauce.
  4. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the shrimp to the pan and cook for 90 seconds, then flip the shrimp over and cook the other side for 60 seconds (or until the shrimp is opaque). Remove the shrimp from the pan and add to a serving bowl.
  5. Heat a cast iron skillet or non-stick skillet over medium heat. Sprinkle a thin layer of chihuahua cheese (f) in the shape of a tortilla on the pan. When the cheese has melted, place one of the corn tortillas (g) on top of the cheese. Gently press down with your hands or a spatula. Cook for 15-20 seconds. Use a spatula to scrape up the cheese and tortilla together and flip over in the pan. Warm the other side of the tortilla for 10 seconds. Then place on a plate with the cheese facing up (the cheese is the inside of the taco).
  6. Spread some of the remaining avocado crema on the cheesy side of the taco. Fill the taco with vegetable slaw & beans and adobo shrimp.

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Customer Reviews

Bland

So many gourmet shrimp dishes but this wasn't one of them. Shrimp seemed below par and the dish was bland. The Milagro tortillas aren't a favorite.

February 19, 2022

fresh and delicious

May 5, 2024
Celeste

Delicious shrimp tacos! I love the crunchy fresh jicama and smoky adobo sauce! These are definitely a step up from our normal Taco Tuesday tacos!

May 5, 2024