Tacos De Cazuela
A hearty skillet of shrimp, mushrooms, bell peppers, and corn, served in warm corn tortillas with a drizzle of crema and fresh cilantro. This is a quick, flavorful weeknight dinner that comes together in one pan.
- Total time
- 30 min
- Servings
- 4
- Calories
- 380
- Protein
- 28g
Ingredients
- 8 small corn tortillas
- 1 lb shrimp, peeled and deveined
- 8 oz mushrooms, sliced
- 1 large bell pepper, sliced
- 1 cup corn kernels
- ½ cup crema or sour cream
- ¼ cup fresh cilantro, chopped
- 2 tbsp olive oil
Instructions
- 1
Heat the 2 tbsp olive oil in a large skillet over medium-high. Add the 1 sliced bell pepper and 8 oz sliced mushrooms; cook until softened and lightly browned, about 5-7 minutes.
- 2
Add the 1 cup corn kernels and 1 lb shrimp to the skillet. Cook until shrimp are pink and opaque, about 3-4 minutes, stirring occasionally.
- 3
Warm the 8 corn tortillas in a dry skillet or microwave until pliable, about 30 seconds per side.
- 4
Divide the shrimp mixture among the tortillas. Top each with a dollop of the 0.5 cup crema and sprinkle with the 0.25 cup cilantro.
- 5
Serve immediately, with lime wedges if you like.
Tools you’ll need
- Large skillet
- Spatula
- Knife and cutting board
- Small pan for warming tortillas (or microwave)
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