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Shrimp Tacos
Serves 4
- 2 tbsp sunflower or corn oil
- 2 onions, chopped
- 3 garlic cloves, crushed
- 1 green pepper, cored, seeded, and diced
- 1 tbsp paprika
- 2 tsp mild chili powder
- 1/2 tsp ground cumin
- 4 tomatoes, peeled, seeded, and chopped
- 1 lb (500 g) cooked peeled shrimp
- 2 tbsp chopped fresh cilantro
- salt and black pepper
- 12 taco shells
- 1 head of iceberg lettuce, shredded
- sliced pickled chilies, large cooked peeled shrimp, and cilantro leaves to garnish
STEPS :
- Heat the oil in a large skillet, add the onions, and cook gently, stirring occasionally,
for 3-5 minutes, until softened but not browned. Add the garlic and diced green
pepper and cook, stirring occasionally, for 3 minutes or until the pepper is soft.
- Stir in the paprika, chili powder, and cumin and cook, stirring, for 1 minute. Add
the tomatoes and cook for 3-5 minutes, until soft.
- Lower the heat and stir in the shrimp, chopped cilantro, and salt and pepper to
taste.
- Meanwhile, heat the taco shells in a 350°F (ISO°C) oven for 3 minutes or according
to package instructions.
- Spoon the shrimp mixture into the taco shells, top with the shredded lettuce, and
garnish with chilies, shrimp, and cilantro. Serve immediately.
SEAFOOD TACOS
Substitute 1 diced snapper fillet and shellfish, such as mussels or thinly sliced
rings of squid, for 10 oz (300 g) of the shrimp.
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