These are the bomb! Filled with homemade Spanish rice, grilled chicken, shrimp, secret sauce, pico de gallo and finished with my homemade out of this world guacamole! Try this and leave me a comment.
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These tacos are perfect for taco tuesday! Or a taco party! Please try them.
Shrimp and Chicken Tacos Recipe
Ingredients:
Already prepared Spanish rice, https://youtu.be/8EFaB_HujAc
Already prepared guacamole, https://youtu.be/PWqEpqEBcRk
2 large chicken breast, organic, sliced into bite size pieces
1 lb. shrimp 25 – 31 size, shells and tails removed, deveined
4 tsp. Olive oil, divided
Corn tortillas
The following spices go in each bowl, one for the chicken and one for the shrimp:
1 ½ tsp. Ground cumin
1 ½ tsp. Ancho chile powder
1 ½ tsp. Smoked paprika
1 ½ tsp. Garlic powder
Salt
1 tsp. Rockin Robin’s Taco Seasoning
Secret Sauce
Ingredients:
1 cup avocado mayonnaise, or your favorite
The juice from 1 lime, plus the zest
1 Tbsp. or more of Sriracha sauce
Pico De Gallo
Ingredients:
1 tomato, chopped
1 jalapeno, super fine dice
½ large yellow onion, diced
Small bunch of cilantro, chopped
Fresh lime juice
Pinch of salt
Directions:
Place all the pico de gallo ingredients into a bowl and stir. Cover and store in the refrigerator until serving.
Place all the secret sauce ingredients into a bowl and taste to adjust ingredients to your liking. Cover and store in fridge until ready to serve.
Place the chicken that’s already cut up into a bowl and the shrimp into a different bowl. Drizzle 2 tsp. Of olive oil in each bowl. Toss to coat.
Season with the seasonings in each bowl. So for example you will place 1 ½ tsp. each of all spices in the chicken bowl and 1 ½ tsp each of all the spices in the shrimp bowl.
Toss with tongs to coat.
Notice I had two sets of tongs, one in each bowl to prevent cross contamination.
Heat up two grill pans over medium high heat. Once hot place the chicken pieces on the pan and cook for 4 – 5 minutes and then turn them over. Cook the second side about the same time or until golden brown and no longer pink inside 165 degrees F.
When you turn the chicken over, place the shrimp on the second pan. The shrimp will only take 2 to 3 minutes per side. Don’t overcook them as they will turn rubbery and unappetizing. Look for that opaque color.
Place the cooked chicken and shrimp into a clean warm bowl to keep warm. Use a tortilla warmer to store hot tortillas as in the video. They are wonderful. Just heat your corn tortillas on a dry hot pan over medium heat, cast iron is best and then toss them into the tortilla warmer and they will stay hot for 45 min.
Buy yourself a taco rack, which comes in handy if you have taco tuesdays at your house! Place a hot tortilla in the rack and add a scoop of spanish rice followed by some chicken and shrimp.
Then add some of that secret sauce topped with some pico de gallo. Then finish this grand taco with that guacamole and you will be in taco heaven! It is also gluten free.
If you are a Mexican Food Fanatic check out my playlist of over 130 Mexican Recipes: https://www.youtube.com/playlist?list=PL553F14121DBB9587
Enjoy!
Thanks for watching and sharing!
Rockin Robin
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