Hello there seafood lovers.
Stephanie here, a friend of your main bloggers, Aubrey and Desarae.
I have yet to enter the world of food blogging, but I thought to myself
HEY. I like food. I like food blogs. Whytheheck not?!
I was making dinner today and mid-meal realized this recipe is pretty bomb and that I needed to share it. I can't really take full credit, as I found the original here. With a few adaptations, the Mr. and I scarfed down 4-5 of these each with enough left over for 2 more. Seriously, if you've got a hankering for some shrimpy Mexican goodness, make these quick little healthy tacos. They won't disappoint.
You will need:
1/2 yellow onion, diced
3 garlic cloves, diced
2 jalapenos, diced
1 t cumin
1/2 t chili powder (I eyeball the spices, these are estimates)
salt to taste (about 1 t)
3 large tomatoes, diced
1 lb uncooked, tail-off, deveined, large shrimp, thawed
12 corn tortillas
peanut oil for frying
Saute onion and jalapenos in EVOO in large frying pan. Add garlic and spices, cook 1 minute.
Add tomatoes and cook until tomatoes have released their juices and the mixture has reduced and thickened up a little, about 15 minutes.
Add in shrimp, simmer for a few minutes until shrimp is pink/white and opaque. As soon as those shrimpies turn pink and opaque, turn off the heat, or else you'll get rubbery shrimpies.
You can dice the shrimp before you throw them in if you'd like smaller pieces of shrimp but I never do.
Heat enough peanut oil to barely cover the bottom of the pan on medium heat (OK, I have no idea how hot mine gets, I just heat it so it's hot enough to fry the tortillas quickly before they absorb too much oil). Fry tortillas one at a time, flipping over after a minute or so. You want the tortillas somewhat crispy on the edges, yet still pliable enough to make a taco. Lay them out on a plate lined with paper towels.
Spoon the shrimpy goodness into the tortillas, top with cilantro and cojita cheese