Bomb AF Shrimp Tacos with Old El Paso Crunchy Flour Shells

Hot take….usually we hate pre packaged taco shells but this week we had the opportunity to try Old El Paso Crispy Flour Tortilla Shells. Honestly, these things were pretty tight.  The shells where light but had a solid crunch to them…the we just hard enough to not fall apart when you were biting into them but still light enough to keep you from feeling like a trash person for eating them.  What makes them even better is when you have a legit taco recipe to back them up!

Here is my Bomb AF Shrimp Tacos Recipe

For the Shrimp

• Shrimp – 1.5 Lbs (get what you prefer…just not precooked)
• 1 Can of Adobo Sauce with Chilies (you can find this in any market and
  works well on anything)
• 1 Clove of Garlic
• 1 Splash of Apple Cider Vinegar
• 2 Pinches of Cumin
• Dash of salt

To Dress the Tacos

• 6 oz shaved green cabbage
• 1 Onion diced
• 2 Jalapeno Peppers (diced)
• Few pinches of Cayenne Pepper
• Old El Paso Crunchy Flour Shells

Directions:

Mix the Shrimp, Adobo and Chilies, Garlic, Apple Cider Vinegar, Cumin and Salt in a bowl.  Let it really come together and sit for a hot minute so all the tastes really invade the Shrimp.  Add to a hot skillet with oil or pam or whatever you choose and cook shrimp on one side then when they seem done (5-7 min) flip them over and cook the other until just cooked through.

In a separate pan add some oil and get it really hot. Then add the green cabbage and Jalapeno Pepper so everything is really well cooked.  Then add the onion 2-3 min before it looks to be done, so the flavors can mingle.

Load this all up in an Old El Paso Crunchy Flour Shells and you have a solid simple shrimp taco that you can be proud of.

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