Down in Cholla bay they have a little taco stand that sells these tacos for a buck each. They also sell ice cold Mexican beer for a buck each. I love to sit and watch the boats come and go while enjoying these delicious tacos. Make a few tonight and dream of Mexico!
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
1/2 BUNCH Cilantro, chopped fine
2 Hass avocados pitted, peeled and sliced
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 and cilantro a slice of avocado and set 1 lime wedge and 1 chile tepin on the side and serve with Salsa por Mariscos.
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.
4-6 Large ripe tomatoes, diced
1 Large cucumber, peeled, seeds removed, chopped
2 Jalapeno peppers, stems removed, chopped
1 Large white onion, chopped
1 BUNCH Cilantro, cleaned and chopped
Salt, (more than you think), at least 2 tsp.
1. Place all ingredients in a large bowl and cool for about 1/2 hour before serving.