Rubio's: Grilled Taco with Shrimp

Rubio's Copycat Recipe

Makes 8 tacos

2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons ground ancho chili pepper
1 teaspoon paprika
1/2 teaspoon salt
1 tablespoon lime juice
1/2 cup vegetable oil
1/4 cup minced cilantro
1/2 cup water
32 small (51/60) raw shrimp, shelled and deveined

Chipotle Cream Sauce:
1/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons pureed canned chipotle with adobo sauce

Onion/Cilantro Blend:
3/4 cup diced onion
3 tablespoons minced cilantro

Cheese Blend:
4 ounces shredded white cheddar cheese
1 ounce shredded Monterey Jack cheese
1 ounce shredded Mozzarella cheese
8 corn tortillas
1/2 cup Rubio’s Red Tomatillo Salsa
1/2 cup crumbled cooked bacon (from 4 to 6 pieces of bacon)
16 to 24 avocado slices (from 1 large or 2 small avocados)

Make the shrimp marinade by combining the black pepper, garlic powder, ancho chili powder,
paprika, and salt in a medium bowl. Stir in the lime juice and oil, making a paste. Stir in the cilantro
and water, then add the shrimp. Marinate for 1 hour.

While the shrimp is marinating, make the chipotle cream sauce by combining all of the
ingredients in a small bowl. Make the onion/cilantro blend by combining all of the ingredients in a
small bowl. And make the cheese blend by combining all of the shredded cheeses in a medium bowl.
When the shrimp is done marinating and you are ready to make your tacos, preheat a heavy
skillet (a cast-iron skillet works great if you’ve got one) over medium heat. Remove the shrimp from
the marinade, add it to the pan, and cook for 2 minutes per side or until done.

While the shrimp is cooking, prepare each tortilla in a nonstick skillet that has been preheating
over medium heat. Sprinkle about ¼ cup of the cheese blend into the hot pan in a circle that is slightly
smaller than the diameter of the tortilla. Place a tortilla on top of the cheese. After a minute or so,
when the cheese has browned slightly, use a spatula under the cheese to remove the tortilla. Build
each taco by arranging 4 shrimp on the toasted cheese, followed by about 2 teaspoons of chipotle
cream sauce and 2 teaspoons of the red tomatillo salsa. Sprinkle a heaping tablespoon of the
onion/cilantro blend on next, followed by a tablespoon of crumbled bacon. Top off each taco with 2
to 3 avocado slices and serve immediately.

Puree the can of chipotle chilies and adobo sauce by dumping the entire contents of
the can into a blender with a little water and blend until the chilies are pureed. The sauce should be
smooth with no pepper chunks remaining.

No comments:

Post a Comment