Shopping List
- 3.0003 Tbsp. olive oil
- 1.2501 ¼ cup diced red onion
- 24.00024 uncooked medium shrimp, peeled and deveined
- 0.500½ tsp. salt
- 0.500½ tsp. pepper
- 1.0001 Tbsp. chopped fresh oregano
- 0.500½ tsp. ground cumin
- 2.0002 jalapeño peppers, stemmed, seeded and minced
- 1.0001 ripe Fresh California Avocado, peeled, seeded and diced
- 0.000 Enchilada Sauce (see make-ahead recipe below)
- 0.000 Vegetable oil (for cooking)
- 8.0008 (6-inch) corn tortillas
- 0.500½ cup crumbled cotija cheese
- 0.250¼ cup Mexican crema
- 8.0008 thin red onion slices, for garnish
- 0.250¼ ripe Fresh California Avocado, peeled, seeded and sliced for garnish
- 0.000
Enchilada Sauce
- 2.0002 cloves garlic
- 6.0006 large dried guajillo chiles, stemmed and seeded
- 1.0001 tsp. dried oregano
- 0.500½ tsp. freshly ground black pepper
- 0.500½ tsp. ground cumin
- 2.0002 cup vegetable broth
- 0.000 Salt, to taste
- 1.0001 Tbsp. olive oil
- 1.0001 tsp. salt
- 1.0001 tsp. sugar