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Ensenada Shrimp Tacos

Azteca's Ensenada shrimp taco recipe is simply divine. For results like this and best results, use Azteca's Supersize tortillas.

Cook 40 min. | Servings 4

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Two Ensenada Shrimp Tacos on red plates atop a wooden table.

Ingredients

1 package Azteca supersize tortillas, room temperature

1 medium red onion, chopped

2 tablespoons olive oil

1 pound uncooked medium shrimp, peeled and deveined

1 poblano pepper, chopped

1 can chopped chilies

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon pepper

1 package (8 ounces) cream cheese

Directions

  1. Preheat oven: 350º
  2. In a large skillet, sauté onion in oil until tender. Add shrimp, poblano pepper, chilies, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until shrimp turns pink. Stir in cream cheese until melted.
  3. Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 13×9-inch baking dish. Pour salsa over the top; sprinkle with Monterey Jack cheese.
  4. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

 

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