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