Shrimp Tacos With Pico De GalloFrom krumkake 7 years ago
- Shrimp: shopping list
- ½ pound medium to large raw shrimp, cut into bite size pieces shopping list
- 1 tablespoon butter shopping list
- 1 tablespoon olive oil shopping list
- ⅛ teaspoon cumin shopping list
- a couple dashes of garlic salt or sea salt shopping list
- Pico de Gallo: shopping list
- ½ sweet onion, diced finely shopping list
- 1 or 2 jalapeno peppers (per your preference), diced finely shopping list
- 1 tomato, seeded and diced shopping list
- ¼ bunch cilantro leaves (or you may serve this on the side if some people don’t care for cilantro) shopping list
- ¼ teaspoon sea salt shopping list
- ¼ teaspoon cumin shopping list
- (adjust seasonings to your taste – the flavors will intensify after about an hour) shopping list
- Toppings: shopping list
- finely shredded cabbage shopping list
- grated mexican cheese blend (or cheddar if you can’t get the Mexican blend, or grate your own pepperJack, etc) shopping list
- cilantro leaves (if not added to the pico de gallo) shopping list
- spicy mayo (Kraft makes a great already-made spicy mayo - or make your own with ½ cup each mayo and sour cream, and 1 to 3 chipotles in adobo - seeds removed and peppers diced finely - with a tablespoon or 2 of the adobo sauce) shopping list
- pico de gallo (recipe above) shopping list
- To serve: shopping list
- Soft corn tortillas* shopping list
- Hard corn tortillas* shopping list
- Soft flour tortillas* shopping list
- *Use whatever is your preference – I love the soft shell corn tortillas, so that is what I have pictured. shopping list
How to make it
- Prepare the pico de gallo first so that the flavors have at least an hour to blend together. It can be left out at room temperature for several hours.
- Prepare the toppings and place each one in a separate small serving bowl.
- Have a skillet heated and ready to warm the corn tortillas, if you are using corn rather than flour tortillas or hard shells. I find that heating the corn tortillas a minute or two on each side, with a spray of Pam in the skillet or a few drops of oil works great - if using flour or hard shell tortillas, warm as directed.
- While shrimp are frying, begin heating the tortillas for serving – keep them in a warm oven, or a tortilla warmer if you have one.
- Heat butter, olive oil and seasonings in skillet over medium heat; add shrimp.
- Stir-fry until shrimp are done, about 2 to 3 minutes.
- Remove shrimp from pan and serve immediately with the tortillas and toppings for everyone to make their own to their liking.
The Cookkrumkake Chicago Suburbs, IL
The Rating9 people
lovely and shrimp has been relativly iexpensive lately. ^5fishtrippin in Estelline loved it
That's good eatin! 5! Dooleydooley in Crossroads loved it
Wonderful recipe! High 5 to you.valinkenmore in Malott loved it
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