This recipe is super easy and while Aguachile is meant more to eat with a ceviche, I used this as a quick marinade and it was wonderful.
AGUACHILE ROJO SHRIMP TACOS
• ½ White Onion
• 5 Garlic Cloves
• 1 tomato
• 1 tbsp of white vinegar
• Juice of 4 – 5 limes
• 5 Chiltepin (Chile de arbol is a great alternative)
1 lb of shrimp (deveined, cleaned and shells off)
Wood Skewers (soaked in water or you can use any other type of skewer)
• Cabbage finely sliced
• Toasted Pine nuts
• Finely chopped chives Limes
In a small pan, toast garlic and onion – until its fragrant though do not burn. Transfer to a blender with the remaining of the ingredients and blend / pulse for about 1 minute. Transfer to a bowl.
Pour over your marinade over your shrimp and do not marinade more than 10 minutes since it has the acid and you don’t want it to break down your shrimp. While it marinates, heat up your grill. I do a pretty hot grill to get a nice char.
After 10 minutes, skewer your shrimp and place on the grill. They will cook fairly fast (about 2 minutes per side, so don’t leave them alone). Remove from the grill.
Heat up your corn tortillas on high heat, I used red corn tortillas.
Place your tortilla and put some cabbage. Then top with shrimp. Garnish with pine nuts and chives. Serve with limes.