my boyfriend is finally back from his tour and I am too happy!
I've been spending so much time with him that i haven't
baked or cooked or had the chance to update at all.
But I have a very savory delicious recipe to share with you today.
I love baking, I love sweets. Though I do confess I enjoy
the process of it more than actually eating my baked goods,
that doesn't mean I don't eat them I will eat a couple of
cookies or a slice of cake but I love sharing my sweets!
I also have a passion for cooking, believe it or not!
I think it runs in the family my mother is the best cook I know
and one of my sisters studies culinary arts, she is quite amazing
at what she does.... me on the other side though,
I am a follow the recipe, step by step kind of girl.
I am precise. I am a perfectionist, that's why I'm the baker in the family.
Never the less I love cooking and trying out new food and new recipes.
One of my near future goals is to publish a book with my mom for the
world to learn and taste the wonderful food I have the pleasure of
eating everyday (:
I told you guys I would make this blog a little bit more personal so
all of you reading this can get to know a little about myself, hope
I am not boring you guys too much (: Soooo now we get to the good stuff!
I saw this recipe for shrimp tacos back in February and immediately
knew these had to be made! And so I made them and you should too.
My mom makes rolled tacos all the time. With all kinds of fillings.
Chicken, beef, potatoes and cheese but never in my life had I heard of
shrimp rolled tacos and I fell in love with the idea.
These tacos are so amazing, so flavorful and so fullfilling!
Don't be intimidated by these. If you've never tried them or made them
yourself, they are really not that complicated but if you do get intimidated
by this recipe I do suggest that you try just making the filling for these
tacos and maybe eating it with some soft tortillas or serving it next to
a side of Mexican rice, that's how i served my rolled tacos, and they
were an absolute hit! Such a hit that I didn't even get to photograph the
final product, tacos fried, served with tomato broth, rice and all.
I do apologize for that!
Shrimp Rolled Tacos
recipe adapted from white on rice couple
- 1 T. olive oil
- 1/2 medium onion, diced
- 2 garlic cloves, finely chopped
- 2 spicy chiles, I used serranos
- 1 t. ground cumin
- 2 medium sized tomatoes, diced
- 1 lb. shrimp, peeled and de-veined, cut into 1/2 " pieces
- 3-4 T. chopped fresh cilantro, my favorite herb!
- sea salt to taste
- tortillas for tacos*
- oil for frying
In large saute' pan, heat olive oil over med. heat.
Add onions and cook until translucent, about 3-4 min.
then add garlic, chiles and cumin. Cook for another min.
Add tomatoes and cook, stirring occasionally, until
it reduces to a thick sauce, about ketchup consistency.
Add the shrimp and cook for about a minute or two.
Remove from heat and allow to cool. Stir in cilantro and
season with salt to taste.
Wrap your tortillas in a napkin and heat in microwave for
about 15-20 seconds or until tortillas are soft enough to roll.
Do this in batches of 6 tortillas or so.
Place some shrimp filling on one edge of the tortilla,
(Don't use too much filling or tacos will be hard to roll and
filling will fall out while frying).
After you roll all your tacos heat up an inch or two of oil
in a large saute' pan, once your oil is hot enough,
add your tacos in batches of 3-5, depending on how big
your pan is. Fry until golden and crispy!
Enjoy with a side of Mexican rice and some avocado.
* In some Mexican markets you can find tortillas especially
made for tacos, which are thinner. If you're not able to find these
just buy the thinner corn tortillas you can find.