Shrimp tacos dorados

Shrimp tacos dorados

Today we’ll be making some delicious shrimp tacos dorados, a new trend where the basic taco is made by adding more salsas, cheese and garnishes; adding layers; toasting and frying; and generally pushing the taco to its limit.

This is one of our favorite tacos, featuring melted cheese with garlic shrimp, guacamole and many more delicious salsas!

Ingredients

  • 1 tablespoon plus 2 teaspoons butter or olive oil
  • 1 teaspoon minced garlic
  • 1 pound medium shrimp, peeled, tails removed, and cut in half if large
  • 1 teaspoon finely chopped chipotles in adobo marinade
  • 4 teaspoons salt
  • Large corn tortillas
  • 3 cups shredded Jack cheese
  • Chipotle sauce:
  • Cilantro sprigs
  • ½ cup mayonnaise
  • 2 tablespoons finely chopped chipotles in adobo marinade
  • 1 teaspoon freshly squeezed lime juice, or to taste
  • 1 teaspoon water (optional)
  • Guacamole:
  • 2 ripe Hass avocados
  • 1 tablespoon of freshly squeezed lime juice (about 1 lime)
  • ½ teaspoon salt
  • ¼ cup finely chopped white onion
  • ¼ cup chopped cilantro
  • Mango Habanero Sauce:
  • 1 serrano chile chopped (optional).
  • 2 tablespoons red tomatoes, cored and seeded, diced
  • 2 tablespoons ripe mango, peeled, finely diced
  • 1 teaspoon white tequila
  • 1 teaspoon lime juice
  • 1 tablespoon goat cheese, crumbled
  • ¾ cup firm but ripe mango, peeled and cut into small cubes
  • ½ cup red tomatoes, cored and finely diced
  • 2 tablespoons red onion, finely chopped
  • ½ teaspoon habanero peppers, chopped
  • 1 tablespoon freshly squeezed lime juice, or to taste
  • ¼ teaspoon salt, or to taste
  • ½ teaspoon sugar
  • ½ teaspoon rice vinegar
  • ½ teaspoon chopped fresh mint leaves
  • 1 tablespoon chopped cilantro

You may also be interested in: Chipotle Shrimp Tostadas.

Preparation

  1. Melt 1 tablespoon of butter or oil in a skillet over medium heat. When hot, but not browned, add garlic, shrimp and cook, stirring until shrimp are pink. Stir in the chipotles and salt and then remove from heat.
  2. Preheat a heavy skillet or griddle over medium heat and brush lightly with the remaining butter or olive oil. Place a corn tortilla on the griddle and spread 2 tablespoons of grated Jack cheese evenly over the tortilla.
  3. Place 4 shrimp on one side of the tortilla. When the cheese begins to melt, fold the tortilla in half over the shrimp and continue cooking on both sides until the cheese has melted and the tortilla is slightly crispy and golden brown.
  4. Open the taco, spoon a teaspoon of chipotle sauce over the shrimp and follow with a spoonful of guacamole and a spoonful of mango habanero salsa. Tuck a couple of sprigs of cilantro into the opening and serve immediately.
  5. For the chipotle salsa: Stir all ingredients together in a small bowl. The sauce will keep, refrigerated, for up to 1 week. If you plan to serve the salsa in a squeeze jar, which may be convenient, puree the salsa in a blender and add 1 teaspoon water to thin it.
  6. For the Fruit Guacamole: Split, pit and mash the avocado flesh with the lime juice and salt, using a potato masher, fork or whisk in an up and down motion, never with a blender or food processor. Stir in the onion, tomato and serrano chile. Place everything in a serving dish.
  7. Mix the mango with the tequila and lime juice, then arrange the mango, goat cheese and pomegranate seeds in neat rows on top of the avocado puree. Place a sprig of cilantro on top and serve with fresh toast and limes. At the table, stir the ingredients into the guacamole and enjoy.
  8. For the Mango Habanero Salsa: Mix all ingredients together. Adjust the flavor; the salsa should have a lot of flavor, both sweet and very spicy. You may need to add more lime juice or salt. This salsa should be used within 2 hours.

Tips

  • To prepare this dish you can use Roma tomatoes, they give a unique flavor to your tacos.
  • Our favorite cheese to prepare these delicious golden shrimp tacos is Monterrey Jack, another cheese that you can use is muzzarella cheese.
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