By Manzanillo Sun Kitchen from the November 2011 Edition
Try these Shrimp Tacos
Adapted from About.com Busy cooks
These can be serve cold or hot. Warm tortillas for a few seconds on each side over a grill, or a pan and shape.
1-1/2 cups sour cream (Crema Acido)
2 cucumbers, peeled, ( Pepino) seeded, and chopped
2 Tbsp. chili powder
1 Red onion, chopped (Cebolla roja)
1 Red pepper, chopped (Pimiento Rojo)
2 Avocados, (Aguacate) peeled and chopped
1 Tbsp. fresh lemon juice
1 ½ kg or 1lb. cooked medium shrimp (Camarones) shelled & deveined
heat gently in pan and form shell Lettuce Torn
1 cup chunky salsa freshly made or jarred
1 cup cheese(Queso – Gouda or Manchego) grated
In small bowl, mix sour cream, cucumber, half of the chili powder, onion, avocados, red pepper, and lemon juice. In small bowl, toss remaining chili powder with the shrimp then add to sour cream mixture. Layer in tortilla shells using shrimp mixture, lettuce, salsa, top with cheese.
Mix the sour cream mixture except red onion and red pepper. In a pan heat 1 tablespoon olive oil; add onion and bell pepper and cook until tender. Add shrimp; cook until heated; sprinkle with remaining chili powder and lemon juice. Combine the hot shrimp mixture with sour cream mixture, and top with lettuce, salsa and cheese.