Friday, February 22, 2013

Deep Fried Shrimp Tacos

Deep Fried Shrimp Tacos

12  Corn Tortillas, warmed up on a comal or frying pan
1 LB Frozen Breaded Shrimp, deep fried, tails removed
1/4  Head Green Cabbage Shredded
1/2  White Onion, minced or red onion sliced and rinsed
1/2 Bunch Cilantro, chopped fine
2 Hass avocados, pitted and sliced thin
6  Wedges of Key Lime
6  Chile Tepins

Salsa por Mariscos 

1. Place two tortillas, on top of each other, on each plate.

2. Place 2 of the shrimp in the center of the tortilla.

3. Top with cabbage, onion, ciltantro and avocado slices and set 1 lime wedge and 1 chile tepin on the side and serve with Salsa por Mariscos.

   Serves 6
Salsa por Mariscos
Salsa for Seafood

The little fish taco stands along the Sea of Cortez in Mexico use this salsa to give their tacos that special taste. The secret is the cucumber. It goes well with any fish.

4 to 6 large, ripe tomatoes, diced
1 large cucumber, peeled, seeds removed, and chopped
2 jalapeno` peppers, stems removed, and chopped
1 large white onion, chopped
1 bunch cilantro, cleaned and chopped
At least 2 teaspoons salt (I know it looks like a lot, but for the right flavor, it takes more than you would think.)

Place all ingredients in a large bowl and cool for about 1/2 hour before serving.
Makes 4 cups

No comments:

Post a Comment