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Another helpful recipe I learnt from Joshua Weissman’s cookbook is flour tortillas. Combine with some good-quality shrimps at home, I decided to make some Shrimps tacos, which is not very common in tacos shop.
Ingredients: (for 3-4 servings)
- Flour tortillas (taco size): 12 taco shells (store bought or homemade following Joshua Weissman’s instructions)
- Cooking oil: just enough to coat the pan for every tortilla shell (optional)
- For the shrimps:
- Shrimps (extra large): 12 counts
- Garlic powder: ~ 1 tablespoon
- Onion powder: ~ 1 tablespoon
- Salt: ~ 1 teaspoon
- Ground black pepper: ~1/4 teaspoon
- For the fresh Pico de gallo:
- Sweet onions: 1/4 of whole onion
- Garlic: 5 cloves
- Shallot: 1/2 of whole shallot
- Tomato: 1 roma tomato
- Cilantro: add to your preference
- A pinch of salt
- A pinch of sugar
- Lime juice: 1 tablespoon
- Hot water (not exceed 500 mL)
- For the sauce:
- Mayonnaise: 2 tablespoons
- Sriracha: 2 tablespoons
- Honey: 1 teaspoon
- Romain lettuce: at least 1 Romain lettuce head (can be adjusted to your preference)
Preparation:
- Prepare the flour tortillas at home (or get a store-bought pack of taco shells)
- Prepare the grilled/seared shrimps:
- If the shrimps are frozen, defrost them completely then pad dry. Sprinkle garlic powder, onion powder, salt and ground black pepper on both side of the shrimps. Let them sit for 15 minutes.
- Place a non-stick frying pan on medium-high heat, sear the shrimps on hot pan (no oil added) for 2 minutes on each side. Or you can put the shrimps to a skewer and place on grill for 5 minutes. Set aside the cooked shrimps till serving.
- Prepare the Pico de gallo:
- Finely shop the sweet onions, garlic and shallot. Add all of them to a hand-held strainer and pour hot water over twice to “de-flame” the onion-shallot-garlic mixture (about < 200 mL hot water each time). Let them cool down to room temperature.
- Finely chop the tomato to the size of sweet onions, roughly chop the cilantro.
- Combine the onion-shallot-garlic mixture, chopped tomato, chopped cilantro together with a pinch of salt, a pinch of sugar and lime juice in a small bowl. Mix well, then set aside till serving.
- Prepare the sauce: In a small bowl, combine sriracha, mayonnaise with honey. Mix well and set aside till serving.
- Julienne the romaine lettuce.
- Serving:
- Heat up the tortilla wrap in a microwave for 30 seconds. For a crispy tortilla, heat up a small frying pan on medium heat and add a touch of oil. Fold the tortilla wrap and fry for 2 minutes per side.
- Place the shrimp on the tortilla wrap, add lettuce, pico de gallo and sauce to taste. Fold the wrap in half (or wrap it)… and take a bite!
Total time: 50 minutes (excluding the time of making tortilla from starch)
Shrimp tacos are indeed delicious. Hope you would also enjoy it, like us!
Shrimp tacos
Any tacos fan here? This time we're gonna have Shrimp tacos at home.
Servings 3 servings
Calories 900kcal
Ingredients
- 12 taco shells Flour tortillas (taco size) homemade or store-bought
- Cooking oil: just enough to coat the pan for every tortilla shell (optional)
- 1 head Romain lettuce
For the shrimps:
- 12 counts Shrimps (extra large)
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tsp Salt
- ¼ tsp Ground black pepper
For the fresh Pico de gallo:
- ¼ whole Sweet onions
- 5 cloves Garlic
- ½ whole Shallot
- 1 Roma tomato
- Cilantro: add to your preference
- A pinch of salt
- A pinch of sugar
- 1 tbsp Lime juice
- Hot water (not exceed 500 mL)
For the sauce:
- 2 tbsp Mayonnaise
- 2 tbsp Sriracha
- 1 tsp Honey
Instructions
- Prepare the flour tortillas at home (or get a store-bought pack of taco shells) with instructions here! (Many many thanks to Joshua Weissman)
- Julienne the romaine lettuce.
Prepare the grilled/seared shrimps:
- If the shrimps are frozen, defrost them completely then pad dry. Sprinkle garlic powder, onion powder, salt and ground black pepper on both side of the shrimps. Let them sit for 15 minutes.
- Place a non-stick frying pan on medium-high heat, sear the shrimps on hot pan (no oil added) for 2 minutes on each side. Or you can put the shrimps to a skewer and place on grill for 5 minutes. Set aside the cooked shrimps till serving.
Prepare the Pico de gallo:
- Finely shop the sweet onions, garlic and shallot. Add all of them to a hand-held strainer and pour hot water over twice to "de-flame" the onion-shallot-garlic mixture (about < 200 mL hot water each time). Let them cool down to room temperature.
- Finely chop the tomato to the size of sweet onions, roughly chop the cilantro.
- Combine the onion-shallot-garlic mixture, chopped tomato, chopped cilantro together with a pinch of salt, a pinch of sugar and lime juice in a small bowl. Mix well, then set aside till serving.
Prepare the sauce:
- In a small bowl, combine sriracha, mayonnaise with honey. Mix well and set aside till serving.
Serving:
- Heat up the tortilla wrap in a microwave for 30 seconds. For a crispy tortilla, heat up a small frying pan on medium heat and add a touch of oil. Fold the tortilla wrap and fry for 2 minutes per side.
- Place the shrimp on the tortilla wrap, add lettuce, pico de gallo and sauce to taste. Fold the wrap in half (or wrap it)… and take a bite!
Notes
The process of making flour tortillas from scratch is excluded from the total time.