Shrimp Tacos or Queselladillas
(No picture sorry, I’ll get one next time I make them)
20 – 25 raw medium shrimp (de-veined and
peeled) cut into 3rds.
1 small lime (juiced)
2 green onions
1 1bs sweet onion chopped fine
A small handful of cilantro – chopped
1 clove of garlic – pressed
1 tsp of cumin
1 tsp of chili powder
1 tsp of cayenne
A squirt of Sriracha (This is optional. It’s hot though -( http://www.huyfong.com/no_frames/sriracha.htm)
Salt and pepper
Flour tortillas (smaller for Tacos and larger for quesadillas)
First off let me say that Mexican food for me ranks right up
there with Italian food. I could eat it every day. Over the years I’ve tried
many different dishes.
One thing that I never really liked was mixing seafood with Mexican food. I
pretty much always stuck to steak, pork, ground beef or chicken.
About 9 years ago I was flying to Canada for a business trip with my
father-in-law (RIP buddy) and on the way to the airport we stopped for lunch at
a Mexican restaurant.
It was during lent, so I was at a bit of a loss when trying to find something
to order. The special of the day was shrimp quesadillas. So I thought what the heck, I’ll give it a try.
Boy was I glad I did. Had I known they were so good, I would have been eating
them for years.
So after years of making steak, pork, chicken, and beef Quesadillas
I decided to give my own shrimp Tacos/Quesadillas a try. I must say, they were as
good as I remember from the restaurant. I’ve made them for friends and family a
few times and I always get people saying “Shrimp? Tacos?”
But after they taste it, they come around too….
Let me know what you think.
Put a pot of water on the stove on high.
After it comes to a boil, drop shrimp in for 1 minute.
Drain and drop shrimp into a bowl of cold water for a few minutes to stop them from over cooking.
Drain well and place in glass mixing bowl or Ziploc bag.
the lime juice, the green and sweet onions, cilantro, garlic, salt,
pepper, cumin, chili powder, cayenne and Sriracha.
Combine all ingredients well and place in the refrigerator for 30 minutes.
Mixing or stirring every 8 minutes or so.
Taste it and make any seasoning adjustments that are needed.
Put them in a flour shell with the toppings of your choice.
I usually go for Chihuahua cheese, sour cream and shredded lettuce, myself.
OR (For Quesadillas)
Heat a large, flat pan on medium heat. Drop in a little butter and spread it around.
Add the flour tortilla and top the whole thing with some Chihuahua cheese.
Then top just one half with the shrimp mixture.
Fold over and cook until one side it slightly browned and crisp. Then flip it over and cook till the other side is slightly brown and crispy and plate.
Serve with chips, Mexican rice and/or refried black beans.