Taco Tuesday: Shrimp a la Mexicana

OK, I know that speed is typically of the essence for weeknight dinners — that’s basically the impetus for this whole #TacoTuesday thing — so here’s one of the quickest recipes I know that manages to deliver incredibly great flavor.

I’m talking about shrimp a la mexicana, that classically spicy preparation of finely chopped green chiles, ripe red tomatoes and white onion that enlivens everything it touches (think huevos a la mexicana or carnitas tacos with salsa mexicana/pico de gallo)

And even though you may not have a plancha (one of those rolled steel griddles found at my favorite beachside street carts), you can totally recreate this dish with a hot, heavy skillet and, of course, some warm tortillas.

Quick note: I recommend chopping green chiles whole--seeds and all —  to give this dish its hallmark heat. If that doesn't suit you, feel free to cut out the seeds and veins before chopping your chile.

Get the recipe:

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