Ingredients

The following ingredients have 4 Servings
  • 1 (3/4 lb.) bag medium uncooked shrimp
  • 8-12 medium flour tortillas
  • 1/2 teaspoon McCormick Southwest Seasoning*
  • 1/2 tablespoon Tex Mex seasoning
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon garlic powder
  • 5 dashes Worcestershire sauce
  • 1 tablespoon olive oil
  • 2 tablespoons BBQ sauce (I use Sweet Baby Ray's)
  • 1 fresh lime (cut into quarters)
  • Cherry tomatoes (cut into quarters or smaller)
  • Half onion (diced)
  • Sour cream
  • Salsa (I use Newman's Own Tequila Lime)

Instruction

  • Start by preparing the shrimp. If frozen, remove from bag and place in colander. Run cool water over them until they thaw. Peel and devein.
  • Pre-heat oven to 350F (to warm tortillas), wrap tortillas in foil and place in oven.
  • Chop the onion and tomatoes.
  • Pour olive oil into frying pan and add shrimp, southwest seasoning, Tex Mex seasoning, lemon pepper, garlic powder, Worcestershire sauce, and BBQ sauce. Since shrimp cook really fast I like to add everything to the pan before I turn on the heat. Once you have all the ingredients in the pan, mix them up and spread the shrimp out so none are on top of each other.
  • Cook the shrimp on medium-high heat for about 5 minutes, until the sauce reduces a bit.
  • Top tacos with shrimp, sour cream, salsa, onions, and tomatoes.