Chili-Rubbed Shrimp Tacos

This simple taco recipe is the perfect weeknight meal. It comes together in minutes, and the flavor is fantastic! I loved prepping all the accompaniments and letting them shine against the shrimp. This recipe also comes from McMillan’s Taco Night, and is part of my Cinco de Mayo menu.

Chili-Rubbed Shrimp Tacos

1 lb. medium shrimp, peeled and deveined
1 tablespoon canola oil
2 teaspoons chili powder
1 teaspoon salt
8 corn tortillas, warmed

In a bowl, toss the shrimp with the canola oil, chili powder, and salt. Set aside.

Warm a grill pan or a nonstick frying pan over high heat. When the pan is very hot, add the shrimp and grill or sear, turning once, until bright pink and opaque throughout, about 2 minutes per side. Transfer the shrimp to a plate.

To assemble, fill the tortillas with the shrimp, dividing them evenly. Pile a few big pinches or a scoop of the Mexican slaw on each and serve right away, passing the pineapple-jicama salsa.