Ingredients
- 1 lb. shrimp, deveined
- 6 Dried chile guajillos, cleaned out (no seeds)
- 2 Dried chile de árbol, cleaned out (no seeds)
- 2 Roma tomatoes, sliced
- ½ white onion, chopped
- ½ Tbsp. Chef Merito® Fish Seasoning
- ¼ tsp. ground cumin
- 2 ½ Tbsp. olive oil
- 1 garlic clove, minced
- ¼ cup fresh cilantro
- 2 red radishes, sliced
- Salt and pepper to taste
Garnish
- Guacamole (see our recipe HERE)
Preparation
- Clean and devein the shrimp, then set aside.
- Clean the chiles, making sure all seeds and stems are removed. Place them in a pot along with the chopped onion, sliced tomato, ground cumin, and minced garlic. Add water to cover the chiles and bring to a simmer for 15 minutes.
- Transfer all the ingredients to a blender, add ½ cup of the water it was simmered in, and blend until smooth. Set aside.
- In a sauté pan, heat the olive oil over medium-high heat. Add the shrimp and Chef Merito® Fish Seasoning, and cook for 1 minute.
- Add the chile sauce to the pan, mix well, and cook for 4 to 5 minutes over medium-low heat.
- Spoon the shrimp onto warm tortillas and top with guacamole, fresh cilantro, and sliced red radish.