Crispy Shrimp Tacos

These are goooooood



Here is what you need for your filling.  Tomato, catsup, garlic, lime juice, salt, black pepper and, of course, shrimp. Note there is no jalapeño because Lovey doesn't do jalapeños.


Prepare whatever condiments & toppings you want to use and hold in the refrigerator.

Shred your cheese.


 

Combine the tomatoes, onion, jalapeño, catsup, lime juice, garlic, part of the salt and pepper.  I left the jalapeño out because Lovey doesn't like the heat.  If I were making these for myself I would definitely add the jalapeño.


 Sauté this mixture until is begins to thicken and the tomatoes begin to break down.



 
Reduce your heat and add the shrimp.


 
 Line two baking sheets with parchment and place 6 tortillas on each sheet.  Brush the tortillas with oil.





Divide the cheese among the tortillas

Add the shrimp mixture and bake, one sheet at a time, until the cheese melts and the edges begin to brown.


Garnish with your toppings


 
Fold them in half and serve them up with re-fried beans and Spanish rice.
 

Shrimp Tacos
Adapted from Feb/Mar 2018 issue of "Cook's Country"
Serves 4 to 6

Ingredients:
2 tomatoes
1 small yellow onion
1 jalapeño
2 Tbsp. catsup
1 Tbsp. lime juice, plus lime wedges for serving
 2 garlic cloves
salt and pepper
1 pound large shrimp (26-30 per pound count)
3 Tbsp. vegetable oil, divided
12 (6-inch) corn tortillas
8 ounces Monterey Jack cheese
iceberg lettuce
diced avocado
fresh cilantro
salsa

Mise en Place:

• core and chop tomatoes
• finely chop the onion
• stem, seed and mince jalapeño
• juice lime and cut more lime(s) into wedges
• mince garlic
• peel, devein and remove tails from shrimp; cut shrimp into 1/2 inch pieces
• shred cheese (should have about 2 cups)
• prepare condiments: shred lettuce, chop avocado, chop cilantro

Method:
Adjust oven rack to lowest position and heat oven to 450° F. Combine tomatoes, onion, jalapeño, catsup, lime juice, garlic, 1 tsp salt, and 1/4 tsp. pepper in a large bowl.

Heat 1 Tbsp. oil in a 12-inch skillet over medium-high heat until shimmering.  Add tomato mixture and cook until liquid is slightly thickened and tomatoes begin to break down, 5 to 7 minutes. Reduce heat to medium, stir in shrimp, and cook until shrimp are just opaque, about 2 minutes.

Line two rimmed baking sheets with parchment paper. Arrange tortillas in single layer on prepared sheets (6 tortillas per sheet). Brush tops of tortillas with the remaining 2 Tbsp. oil. Divide Monterey Jack evenly among tortillas, then top with shrimp mixture. Bake, 1 sheet at a time, until cheese melts and edges of tortillas just begin to brown and crisp, 7 to 9 minutes.

Garnish with lettuce, avocado, cilantro, and salsa, then fold tacos in half. Transfer tacos to platter. Serve, passing lime wedges separately.

Crispy Chicken Tacos with Tomato Broth

Lovey's favorite thing to eat when we go to a Mexican Restaurant are Chicken Taquitos or Flautas. 

I found this recipe for Crispy Shrimp Tacos, adapted from Rick Bayless' Fiesta at Rick's.  I substituted chicken for the shrimp.  I also don't add the Jalapeños when making for Lovey.  I personally think a little heat amps up the flavor.

Mr. Bayless calls these tasty cylinders crispy tacos.  In the land of Tex-Mex we call them taquitos.  Out of respect of Rick's recipe (and the fact that he is an expert in Mexican cuisine and I'm not) I will call these tacos.

Main ingredients for our filling are chicken tenders, tomatoes, onion, garlic, cumin, cilantro and salt

The filling is easily prepared in a large skillet.  The majority of the preparation time is cutting and chopping up all of the ingredients.  After that it all goes together quickly.  Once the filling is finished, remove it from the heat and let it cool. 

A good time to make the tomato broth is while the filling is cooling off.

Begin by roughly chopping onion, tomato and garlic and pureéing it in a blender.  Make it nice and smooth.  Pour the puree in a skillet with some olive oil, add your broth and let it reduce.

This broth is so over the top good and triples the goodness of the tacos.  This can be used with so many recipes.  I ate the leftovers in my dipping bowl with a spoon. 

While the broth is reducing begin heating up the vegetable oil.

Use a heavy, large skillet or pot to deep fry the tacos.  I have a deep fat fryer but I also use my cast iron chicken fryer.  It's nice and deep to easily hold the 2 inches of oil that's required. I'm addicted to cast iron.

The recipe makes 12 tacos.   These are a little rough looking, but who cares.

Crispy Chicken Tacos with Tomato Broth
Adapted from Here

 For the Tacos
Ingredients:
1 Tbsp olive oil
1/2 medium sweet onion
2 garlic cloves
2 Jalapeños or preferred spicy chiles
1 tsp cumin
3/4 pound tomatoes (2 medium-sized)
1 pound chicken tenders (or shrimp)
3 to 4 Tbsp fresh cilantro
salt to taste
12 thin corn tortillas
vegetable oil for frying (enough to have a depth of 2" in your pan)

Mise en place:

• chop onion into 1/4" dice
• finely dice garlic cloves
• seed, de-vein and finely dice jalapeños
• cut chicken into 1/2" pieces (if using shrimp peel, de-vein and cut into 1/2" pieces)
• chop tomatoes into 1/4" dice or run through grating disc on food processor
• roughly chop cilantro
• fill deep frying pan with 2" oil
• Have a jelly roll pan ready to use for the softened tortillas, a plate to hold the rolled tacos and a plate covered with paper towels for draining the fried tacos.

Method:
In a large sauté pan, heat olive oil over medium heat.  Add onion and cook, stirring occasionally, until translucent, around 3-4 minutes.  Add garlic, chilies, and cumin and cook for another minute.  Add the chicken (see note below if using shrimp) & tomatoes and cook, stirring occasionally, until the filling reduces to a thick sauce.  Remove from heat and allow to cool.  Stir in cilantro and season with salt to taste.

(if using shrimp, add after the mixture has thickened and cook for only one minute before removing filling from heat).

Heat the oil to about 350 - 375°.  Grab two tortillas at a time with a pair of tongs, dip them for a few seconds in the oil to soften them.  Pat dry with paper towles and pile them into a single stack (I use a jelly roll pan for this).  With all tortillas softened, move to one side of the jelly roll pan and use the other end for your rolling surface.  Have a platter ready to set the rolled tacos on.  Spoon about 2 Tbsp of filling across the bottom of a tortilla, roll tightly and secure with toothpicks.  Place on platter.  When all tortillas are rolled you're ready for frying.

Fry the tacos in the hot oil for about 1-1/2 minutes, then turn over and fry until golden.  Drain on paper towels and serve immediatley with tomato broth.


For the Broth
Ingredients:
3/4 pound ripe tomatoes
1/2 medium sweet onion
2 cloves garlic
1 Tbsp olive oil
2 cups chicken or shrimp broth
salt to taste

Mise en Place:

• roughly chop tomatoes
• roughly chop onion
• peel and roughly chop garlic
• meausure out broth

Method:
Place the prepped tomatoes, onion & garlic in a blender and pureé until smooth.

Heat the olive oil in a medium saucepan.  When the oil is hot enough to sizzle a drop of the pureé, cook and stir until noticeably thicker and darker, around 5 minutes.  Add the broth, bring to a boil and simmer on medium-low heat for 30 minutes.  It should be somewhat runny.  Season to taste.

I'm sharing this recipe at IHCC.  Go see what everyone else made this week!