Fresh and Zesty Recipes

Ensenada Shrimp Tacos

Ensenada Shrimp Tacos


  • 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




Preheat oven: 350º

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.

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.

Bake, uncovered, at 350° for 20-25 minutes or until heated through.


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