Now you have to know that my understanding of the word tacos is not (I repeat not) this:
Don't get me wrong - Old El Paso is trying their best to north-americanize the taco for the enjoyment of all the masses and while I appreciate the valiancy of their efforts, I cannot stomach their version of tacos. Just can't. Couple this with the fact that my hubby spent 3 years of his childhood living in Mexico, and I have a much better understanding of the traditional Mexican style taco (and that there is not one universal taco, but rather a variety of styles, flavours, and fillings all dependant on where you are and who's cooking). And most importantly, every good taco has a soft warm tortilla wrapping up the goodness you chose to put inside.
Obsessed with tacos, I even made my girlfriends go and eat at a taco food truck during our recent trip to NYC. In all fairness, it was not too far from the place we were staying (and recommended by our library travel book) and they know me well enough to not mess with me when I start talking passionately about something like tacos.
Now unfortunately my pictures of our incredible fish tacos and beef taco were deleted by my stupidity with the camera (another story for another day), but we did manage to get a picture of the outside of the truck later in the trip. We (I speak for all 3 of us) recommend - no, insist - you try them if you're ever in Queens, NYC (30th ave & 33rd street).
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| The King of Taco: they have everything you'd need in a taco - and the option to add/subtract as you so desire! |
Shrimp Tacos with Apple Cucumber Salsa
You'll need:- 250g (approx 30-40 individual) uncooked shrimp, peeled & deveined
- breadcrumbs, or unsalted crackers crushed up to resemble breadcrumbs
- salt & pepper to taste
- grapeseed oil (or other non-flavourful oil good for frying)
- corn tortillas
- an apple, diced (I like royal gala as they hold up well)
- 1/2 cucumber, diced
- 1/4 red onion, minced
- 1-3 jalapenos, minced (depending on your preference for heat, pick your # and remember to remove seeds and membranes for less heat)
- cilantro leaves, chopped
- 1 lime
- 1 Tbsp. apple cider vinegar
- 1 tsp of brown sugar
- 1/3 cup sour cream
- 1-3 tsp chipotle sauce (add tsp depending on your preference of heat)
- 1 avocado
To make (serves 2 people = 3 stuffed tacos each)
1. Mix apple, cucumber, red onion, jalapeno(s), cilantro together in a bowl. Add juice of lime, apple cider vinegar, and brown sugar to the bowl and stir it all together. Add more vinegar or juice of lime if you want it more cured. Set aside.
2. Add sour cream with chipotle sauce in separate bowl. Keep in fridge until assembly.
3. Heat grapeseed oil in small skillet/frying pan. On a clean plate spread breadcrumbs/mashed up crackers and add salt and pepper to taste. Coat 1/2 shrimp in the mix until they are good and covered and then place gently in hot oil. The shrimp will sizzle, so make sure you're wearing an apron! If the oil is jumping out of the pan at you, turn down the burner a little. Cook quickly (you may have to turn them once) until just pink with slightly browned flecks of mashed cracker/breadcrumbs. Transfer to paper towel to cool. Repeat with second half of shrimp.
4. Mash avocado in a bowl with the bit of juice from the lime. (I like to do this right before assembly time, so the avocado won't oxidize while I'm cooking the shrimp)
To assemble - warm your tortillas in another frying pan as you are assembling (wait until they bubble up a little - that means it's good and warm, but not toasted...unless you prefer that. Don't forget to flip them!). Place some of the mashed avocado down the centre of the tortilla, add 5-6 shrimps on top. Spoon the salsa on top of the shrimp, and then, as you curl the tortilla up, add a bit of the chipotle sour cream on top! Repeat with the remaining tortillas, warming the next one as you assemble. Serve immediately.
And that's it! Easy to make, but even easier to eat.
Enjoy!
r.
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