📍 Where this dish comes from: Mexico City · Angel of Independence
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Discover the history of this region →
Servings: 4 servings
Calories: 340kcal
Ingredients
- 1 lb raw shrimp peeled & deveined; sub: diced chicken thigh
- 2 cups shredded sharp cheddar sub: Monterey Jack
- 1 tbsp achiote paste sub: 2 tsp smoked paprika + 1/2 tsp cumin
- 2 cloves minced garlic sub: 1/2 tsp garlic powder
- 1 tbsp lime juice sub: apple-cider vinegar
- 1 tbsp avocado oil sub: olive oil
- Salt & pepper 1/4 tsp each; sub: pink salt
- Quick salsa: diced tomatillo red onion, jalapeño, cilantro, about 1/2 cup total; sub: green bell pepper for less heat
Instructions
- Bake cheese shells: Heat oven to 400°F. Make eight ¼-cup mounds of cheddar; flatten to 4-inch circles. Bake 8–9 min until bubbly and deep gold. Cool 30 sec, draping over spoon handles to form shells.
- Season shrimp: Toss shrimp with achiote, garlic, lime juice, oil, salt, and pepper.
- Sear shrimp: Heat skillet on medium-high. Cook shrimp 1½ min per side until opaque and lightly charred.
- Mix salsa: Combine tomatillo, onion, jalapeño, cilantro, a squeeze of lime, and a pinch salt.
- Assemble: Fill cheddar shells with 3–4 shrimp and spoon salsa on top.
Nutrition
Serving: 1serving | Calories: 340kcal | Protein: 26g | Fat: 24g
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About This Dish
Juicy shrimp flash-sear in smoky achiote, then tuck into oven-baked cheddar shells that snap like a chip yet cradle the filling like a taco. A quick sugar-free green salsa keeps the al pastor vibe without spiking carbs.
Health Benefits
- Cheese shells replace the tortilla entirely, keeping this dish low-carb.
- Shrimp provides lean, iodine-rich protein.
Pairs Well With
- Taco Jar Salad
- Air-Fried Avocado Fries