Smoky Shrimp Tortas
These flavorful tortas de camarón are packed with smoky grilled shrimp, zesty chipotle mayo, and crisp veggies, all piled on a soft bolillo roll. A touch of lime adds a fresh twist to this Mexican-inspired sandwich. Perfect for a festive gathering or a satisfying lunch.
ingredients
- 1 lb large shrimp, peeled and deveined
- 4 bolillo rolls (or sub with soft rolls)
- 1 cup shredded lettuce
- 1 tomato, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Chipotle Mayo: - 1/2 cup mayonnaise - 2 tablespoons chipotle sauce (adjust to taste)
steps
- 1.
Preheat grill to medium-high heat.
- 2.
In a bowl, combine olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Toss the shrimp in the marinade until well coated.
- 3.
Grill the shrimp for 2-3 minutes per side until pink and cooked through. Remove from heat and set aside.
- 4.
Slice the bolillo rolls in half lengthwise, without cutting all the way through. Toast the rolls on the grill until lightly golden.
- 5.
In a small bowl, mix mayonnaise and chipotle sauce to create the spicy mayo spread.
- 6.
Spread chipotle mayo on the bottom halves of the rolls.
- 7.
Layer the shredded lettuce, tomato slices, red onion, grilled shrimp, and cilantro onto each roll.
- 8.
Squeeze fresh lime juice over the shrimp and cover the sandwiches with the top halves of the rolls.
- 9.
Serve the Smoky Shrimp Tortas with extra lime wedges on the side.
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