SHRIMP (or whatever filling you choose) TACOS W/ HOMEMADE TORTILLA SHELLS AND TACO SEASONING

           

           With the amazing influence of such things as Taco Tuesday, or just tacos in general, I felt it time to share a recipe that I love. It is not really about the shrimp. This recipe is universal to any pound of filling you like INCLUDING vegetarian options. The main purpose of this recipe is to offer an option for a better taco seasoning and a homemade tortilla shell.

            Let me start by saying I LOVE TACOS. This is one of those items that I remember from childhood that was always a treat. Over time, it has evolved into more then then a generic taco. Friends and families can share these delicious creations with Margaritas, Tequila, Water, Soda, Rice, Beans, ect…

            These recipes were shared with me by a good friend of mine who neither him nor I ever worked in a restaurant that served tacos. And now… SHRIMP TACOS.

INGREDIENTS

TACO SEASONING

4 Tbl. Chili Powder

2 Tbl. Cumin

1 Tbl. Paprika

1 Tbl. Salt

1 tsp. Garlic Powder

1 tsp. Dried Minced Onions

1 tsp. Oregano

1 tsp. Black Pepper

1 Tbl. Corn Starch

TORTILLA SHELLS

3 Cups All-Purpose Flour

1 tsp. Salt

1 tsp. Baking Powder

1/3 Cup Vegetable Oil

1 Cup Hot Water

FILLING

1 lb. Shrimp (peeled, deveined, tail off) or a pound of whatever you chose as a filling.

1 tsp. Olive Oil

2 tsp. Taco Seasoning Mix (See Above)

¼ Cup Hot Water

½ Cup Picante Sauce

2 tsp. Prepared Horseradish

INSTRUCTIONS

1.      In a small container with a lid, combine all ingredients listed for TACO SEASONING and shake till well mixed. Set aside.

2.      In a mixer with a dough hook adapter, sift all dry ingredients into bowl and place on mixer. Turn on to medium speed and allow to combine.

3.      While mixing, slowly add 1/3 cup vegetable oil and then 1 cup hot water. Allow to mix until dough ball forms. This dough will be a bit sticky compared to a normal bread dough.

4.      Remove dough from bowl and place onto a well-floured flat surface. Separate into 8 portions and ball. Cover with clean towel for 15-30 minutes.

5.      Using a tortilla press or a rolling pin, flatten each ball into a round tortilla shaped piece (approximately 6 inches in diameter). Do not stack on top of one another.

6.      In a heavy bottom pan, or cast-iron skillet over medium-high heat, place tortilla round and cook till surface begins to brown in spots (Approximately 2 minutes per side). Flip and repeat on opposite side. Repeat with each shell. Cover with towel and set aside.

7.      In medium size saute pan, over medium-high heat, add 1 tsp. olive oil and allow to heat.

8.      Once oil is hot, add shrimp and cook until done.

9.      Once shrimp are cooked, drain liquid from pan and add 2 Tbl. TACO SEASONING mix and ¼ cup hot water. Mix and simmer for 3-5 minutes.

10.  In a small bowl, combine picante sauce and horseradish. Mix well.

11.  Divide filling into 8 tortilla shells. Top with Picante Horseradish Mix and any other toppings of your choice.

12.  Serve and ENJOY!!!

The more I think of these, the more it brings me back to my childhood. There is really nothing like a warm, fresh tortilla. I eat them with butter sometimes. I hope you enjoy your next TACO TUESDAY!!!!

Chef Tufaro