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Grilled flour tortillas filled with shrimp, melted cheese, and roasted peppers, a Sinaloa creation. These protein-rich seafood tacos make an impressive family dinner with bold coastal flavors.
Roast the red bell pepper and poblano pepper directly over an open flame or under the broiler until the skin is charred; transfer to a bowl, cover, and let steam for 10 minutes before peeling and slicing.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sauté the onion for 2 minutes until translucent, then add minced garlic and cook for 30 seconds, stirring frequently.
Add the shrimp, smoked paprika, salt, and black pepper to the skillet. Cook shrimp for 2-3 minutes per side (do not overcook); once pink and opaque, remove from heat and toss with lime juice.
Slice roasted peppers and fold them into the cooked shrimp mixture. Ensure even distribution and adjust seasoning if needed.
Brush both sides of flour tortillas lightly with remaining olive oil. Place tortillas on a hot griddle or skillet, sprinkle a layer of Monterey Jack cheese, then add the shrimp-pepper filling. Cook over medium heat until cheese melts and tortillas are golden and crisp, folding each taco and pressing gently. Serve immediately.
