Crispy Shrimp Taco Recipe

By tulawdog

Ingredients

• 1 T (15ml) Olive Oil
• 1/2 medium Sweet Onion, cut into 1/4″ dice
• 2 Garlic Cloves, crushed or finely chopped
• preferred Spicy Chilies to taste, usually about 2 Jalapenos, finely diced
• 1 t (5g) ground Cumin
• 3/4 lb. (340g) Tomatoes (@ 2 medium sized tomatoes), diced into 1/4″ or ran through food processor’s coarse grating disc
• 1 lb. (455g) Shrimp, peeled, de-veined, and cut into 1/2″ pieces
• 3 to 4 T chopped fresh Cilantro
• Sea Salt, to taste
• 12 thin Corn Tortillas
• Oil for frying (enough to have a depth of 2″ in your pan), preferably Grape Seed Oil or Peanut Oil

Preparation

Step 1

1. Heat the oil to about 350-375º, or until hot enough a drop of water reacts quickly when flicked in oil. Grab two tortillas at a time with a pair of tongs, and dip them for few seconds in the oil to soften then. Pat dry with paper towels and pile them into a single stack.

2. Spoon 3 T of filling in a line across the bottom of the tortillas. Tightly roll them up the tacos, then skewer with toothpicks to keep them closed.

3. Fry the tacos in the hot oil for about 1.5 minutes, then turn over and finish frying until golden. Drain on paper towels and serve immediately with tomato broth poured over.