These shrimp tacos with cotija cheese made with our Mexico City cooking sauce are perfect for a casual and fun al fresco dinner party. You can prepare most of the recipes ahead of time, then just put them in the oven right before serving. This delicious and quick Mexican recipe combines shrimp with a tangy and spicy tomatillo and cotija cheese sauce. Serve with corn or flour tortillas for tacos or serve them over rice.
These are true Mexican flavors!
An easy and flavorful recipe that will brighten your weekenight dinners!
- 2 Tbsp Olive oil
- 1 lb Raw shrimp shelled; cleaned , deveined
- 1/2 Medium onion; chopped
- 3/4 cup Queso cotija cheese , crumbled
- 1 cup Molli Mexico City Cooking Sauce
- 1 Lime , juiced
- ¼ cup water (if needed)
- Salt; to taste
- 1 Avocado , pitted and sliced in wedges
- 8 corn tortillas you can use flour tortillas
Heat oil in an large sauce pan. Add the onions and cook for 5 minutes on medium high until the onions begin to soften and get sligthly translucent. Add Green Enchilada Simmer Sauce and cook for 3 more minutes.
Add water (if sauce is too thick), cheese and shrimp. Cook for 10 minutes, turning shrimp once. Right before serving, sprinkle with lime juice and season with salt to taste. Serve with a tortillas and sliced avocado on the side to make tacos or over a bed of rice. Provecho!
TIP: If you want to reduce heat level, simply add 1/4 cup of whipping cream while cooking.