Rick Bayless prepares shrimp for “Chilied” Shrimp Tacos on Mexico: One Plate at a Time
These were probably the best shrimp tacos I’ve had — at home, in a restaurant, or otherwise. I doubled-down on the corn tortillas for each taco, and heated them on a cast iron griddle with a little bit of canola oil. Then I added shredded jack cheese and the shrimp, and I let them continue heating on the griddle until the cheese was melted.
Rick made an avocado-peanut salsa to go on them, but I just made my usual MasterChomp Guacamole.
