Cheesy Shrimp Tacos
Ingredients:
12 ounces (2 medium-small round or 4 or 5 plum) ripe tomatoes, cut into ¼-inch pieces
Fresh serrano chiles to taste, (roughly 3 to 5), or even more if you like it really picante), stemmed, seeded if you wish, and finely chopped
1/4 cup chopped cilantro, thick bottom stems removed
1 large garlic clove, peeled and very finely chopped
1 small white onion, finely chopped
1 tablespoon Mexican hot sauce (such as Valentina or Tamazula), plus extra for serving
1 tablespoon ketchup
2 teaspoons fresh lime juice (optional, but you might like the zing it adds)
Salt
About 1/3 cup vegetable oil, divided use
1 pound small shrimp, peeled, deveined if you wish, and chopped into pieces a little smaller than ½ inch
15 corn tortillas
8 ounces shredded Mexican melting cheese (full-flavored Chihuahua or Jack cheese work best)
Instructions:
Step 1:
Making the” salsa.
Scoop the tomatoes, chiles, cilantro, garlic and white onion into a bowl and mix well.
Stir in the hot sauce, ketchup and optional lime juice.
Taste and season with salt, usually about a scant teaspoon.
Step 2:
Making the shrimp filling.
Heat a very large (12-inch), heavy skillet—nonstick works really well—over medium-high.
Pour in 2 tablespoons of the oil and when it is hot, add the “salsa” vegetables.
Step 3:
Cook, stirring regularly, until everything softens together, about 5 minutes.
Scoop in the shrimp and stir until they are barely cooked through (they can still be slightly translucent at the center)—about 3 minutes.
Scoop the shrimp mixture into a bowl, wash and dry the skillet, and return it to medium heat.
Step 4:
Assembling the encamaronadas.
Heavily film the bottom of the skillet with oil.
When hot, lay in a tortilla.
After a few seconds, flip it, then scatter a couple of tablespoons of shredded cheese over one side, top with a generous tablespoon of the filling.
Use tongs to fold the uncovered part of the tortilla over the filling, forming a turnover.
Gently press flat.
Continue to make encamaronadas in the same fashion until the skillet is full, frying them until crisp—2 to 3 minutes per side.
As they become crisp, remove them to a plate lined with paper towels.
Serve right away with more Mexican hot sauce.
Nutrition Information:
Calories: Approximately 240 calories per taco
Protein: About 11 grams per taco
Carbohydrates: Around 20 grams per taco
Dietary Fiber: Roughly 2 grams per taco
Sugars: Approximately 2 grams per taco
Fat: About 13 grams per taco
Saturated Fat: Around 5 grams per taco
Cholesterol: Roughly 70 milligrams per taco
Sodium: About 300 milligrams per taco
Frequently Asked Questions:
Can I adjust the spiciness level of these tacos?
Yes, you can adjust the spiciness to your preference by varying the number of serrano chiles you use in the salsa.
More chiles will make the tacos spicier, while fewer chiles will make them milder.
Additionally, the choice of hot sauce can also influence the spice level.
Can I use a different type of cheese if I can’t find Mexican melting cheese?
Yes, if you can’t find Mexican melting cheese like Chihuahua or Jack cheese, you can use other melting cheeses like mozzarella, cheddar, or Monterey Jack as substitutes.
They will provide a similar gooey texture when melted.
Is the lime juice necessary for this recipe?
The lime juice is listed as optional in the recipe.
It adds a zesty and tangy flavor to the salsa, but you can omit it if you prefer a milder taste.
Feel free to adjust the lime juice to suit your taste preferences.
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but make sure to thaw them properly before cooking.
Thawing them in the refrigerator overnight is a safe method.
If you’re in a hurry, you can also use the quick-thawing method by placing the frozen shrimp in a sealed plastic bag and submerging them in cold water until they thaw.
Are there any recommended toppings or garnishes for these tacos?
While the recipe doesn’t specify additional toppings, you can customize your Cheesy Shrimp Tacos with various garnishes such as diced avocado, shredded lettuce, sour cream, chopped green onions, or extra cilantro.
These toppings can enhance the flavor and texture of your tacos. Feel free to get creative with your choices!
Can I use frozen shrimp instead of fresh for this recipe?
Yes, you can use frozen shrimp for this recipe.
Make sure to properly thaw and drain them before cooking to prevent excess moisture in the filling, which can affect the texture.
What can I substitute for serrano chiles if I don’t want it too spicy?
If you prefer milder tacos, you can substitute serrano chiles with jalapeño peppers or even bell peppers, which have a milder heat level.
Adjust the quantity to your taste.
Is there a healthier alternative to frying the tacos?
If you want a healthier option, you can lightly toast the corn tortillas on a dry skillet or griddle instead of deep-frying them.
This will reduce the amount of oil used in the recipe.
What side dishes pair well with Cheesy Shrimp Tacos?
Common side dishes that complement these tacos include Mexican rice, black beans, guacamole, or a simple side salad.
You can also serve them with a squeeze of lime and extra cilantro for freshness.
Can I prepare the salsa and shrimp filling in advance?
Yes, you can prepare the salsa and shrimp filling ahead of time and store them in separate airtight containers in the refrigerator.
When ready to assemble the tacos, reheat the filling in a skillet and proceed with the assembly steps.