Too Hot To Cook

2011 Food November 2011

By Manzanillo Sun Kitchen from the November 2011 Edition

Try these Shrimp Tacos

Adapted from 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
12 tortillas

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

Cold Recipe

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.

Hot recipe,

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.
Serves 12


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