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Chef Jon Ashton Shrimp Tacos

Prep Your Pantry for the Savory Flavors of the Sea

When you’re seeking a dinner recipe that will please virtually everyone at your table, tacos are almost always the answer. Add to this classic favorite the smoky, spicy touch of Chef Jon Ashton and you have yourself a culinary journey to Mexico – specifically, Cabo San Lucas, where the flavors of the sea reign supreme. With the waters of the Sea of Cortez and the Pacific Ocean teeming with fresh catches of all kinds, the fish taco gained its fame in the region where Cabo San Lucas beckons travelers. Today, the holiday haven is one of the top spots for colorful culture, golden sand beaches outlined by stone arches and cliffsides, and an array of outdoor adventures from kitesurfing to deep-sea fishing. 

As we prepare for this Sunday’s episode of Sunday Cooking with Chef Jon Ashton, we’re sharing his recipe for smoky shrimp tacos, allowing you time to prep your pantry and inspire your creative juices flowing. Gather your ingredients, then join us in the kitchen LIVE this Sunday, May 24 at 3 p.m. ET on the Crystal Facebook page.

Smoky Shrimp Tacos
By Chef Jon Ashton


2 tomatoes, cored and chopped
1 small onion, chopped fine
1 teaspoon smoked paprika
3 tablespoons ketchup
1 tablespoon lime juice, plus lime wedges for serving
3 garlic cloves, minced
2 tablespoons water
Salt and pepper
1 pound large shrimp, peeled, de-veined and tails removed
5 tablespoons canola oil
1 garlic clove, sliced in half
12 6-inch corn or flour tortillas
8 ounces Monterey Jack cheese
2 cups shredded iceberg lettuce
2 diced avocados
fresh cilantro, chopped
1 jalapeño chili, thinly sliced (optional)
Hot sauce to taste


Pre-heat oven to 450 degrees F. 

Combine tomatoes, onion, paprika, ketchup, lime juice, garlic, water, pinch salt, and hint of pepper in large bowl; set aside. Cut shrimp into ½-inch pieces.

Heat 1 tablespoon oil in a large skillet over medium-high heat until the oil is shimmering. Add tomato mixture and cook until liquid is slightly thickened, and tomatoes begin to soften and break down, 7 to 10 minutes. Reduce heat to medium, stir in shrimp, and cook until shrimp are just opaque, about 2 minutes.

Rub the garlic clove over the bottom of two baking sheets and brush with 2 tablespoons oil (1 tablespoon per sheet). Season oiled baking sheet with a little salt and pepper. Arrange tortillas in single layer on prepared sheets. Brush tops of tortillas with remaining 2 tablespoons oil. Divide cheese evenly among tortillas, then top with shrimp mixture. Bake, one sheet at a time, until cheese melts and edges of tortillas just begins to brown and crisp, about 7 to 12 minutes.

Garnish with lettuce, avocado, cilantro, jalapeño, and hot sauce, then fold tacos in half. Transfer tacos to platter. 

Serve with lime wedges separately.

Serves 6

Crystal’s new Crystal@Home: A Virtual Cruise Experience program brings several elements of the renowned Crystal Experience directly to guests, wherever in the world they are. “Sunday Cooking with Chef Jon Ashton” represents the culinary excellence found aboard Crystal ships, as some of the greatest travel memories are created over the greatest meals.

Crystal invites travelers to book now and save with added peace of mind and flexibility as we look ahead to sailing together again.

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