Shrimp Tacos with Joshs Salsa Recipe

Name: Shrimp Tacos with Joshs Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 whole Roma Tomatoes, Quartered; 2 whole Jalapenos, Stem And Seeds Removed, Cut In Half; 1/2 whole White Onion, Coarsely Chopped; 1 cup Fresh Cilantro; 1 Tablespoon Lemon Juice; 7- 3/4 ounces, fluid Can Marca El Pato, Salsa De Tomate Con Jalapeno; 1 pinch Salt To Taste; 1 Tablespoon Chili Powder; 1/4 teaspoons Garlic Powder; 1/4 teaspoons Onion Powder; 1/4 teaspoons Crushed Red Pepper Flakes; 1/4 teaspoons Dried Oregano; 1/2 teaspoons Paprika; 1- 1/2 teaspoon Ground Cumin; 1 teaspoon Salt; 1 teaspoon Pepper; 1 pound Shrimp, Peeled And Deveined; 6 Corn Tortillas

Servings: persons

8 whole Roma Tomatoes, Quartered
2 whole Jalapenos, Stem And Seeds Removed, Cut In Half
1/2 whole White Onion, Coarsely Chopped
1 cup Fresh Cilantro
1 Tablespoon Lemon Juice
7- 3/4 ounces, fluid Can Marca El Pato, Salsa De Tomate Con Jalapeno
1 pinch Salt To Taste
1 Tablespoon Chili Powder
1/4 teaspoons Garlic Powder
1/4 teaspoons Onion Powder
1/4 teaspoons Crushed Red Pepper Flakes
1/4 teaspoons Dried Oregano
1/2 teaspoons Paprika
1- 1/2 teaspoon Ground Cumin
1 teaspoon Salt
1 teaspoon Pepper
1 pound Shrimp, Peeled And Deveined
6 Corn Tortillas

1
For the salsa:
2
Place tomatoes in a food processor.
3
Pulse until chopped.
4
Place them in a medium large bowl.
5
Set aside.
6
Place jalapenos, onion, and cilantro into food processor.
7
Pulse until chopped.
8
Place in bowl with tomatoes.
9
Add lemon juice and El Pato sauce.
10
Mix until combined.
11
Taste and add salt if needed.
12
Set aside.
13
For the tacos:
14
Mix the chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, ground cumin, salt, and pepper in a medium bowl and mix.
15
Add shrimp into a bowl, add 2 tablespoons of the spice mix and toss to coat them in the seasoning.
16
Let them set for 15-20 minutes.
17
Heat a large saucepan over medium-high heat.
18
Spray it with cooking spray.
19
Place shrimp mixture in the pan.
20
Cook until shrimp is pinkish, 3-5 minutes, stirring occasionally.
21
Heat up the tortillas in a skillet over medium heat, about 2 minutes or until tortilla is slightly browned.
22
Assemble tacos by putting some shrimp on a tortilla.
23
Top with Joshs salsa, guacamole, grated cheese and shredded lettuce if desired.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 8 whole Roma Tomatoes, Quartered, 2 whole Jalapenos, Stem And Seeds Removed, Cut In Half, 1/2 whole White Onion, Coarsely Chopped, 1 cup Fresh Cilantro, and more.

Yes, Shrimp Tacos with Joshs Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp Tacos with Joshs Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions