Crunchy Shrimp Tacos
by V & V Supremo Foods, Inc.
/rating_on.png "1 Star")
/rating_off.png "5 Stars")
4.00
Loading...30 Min
12
Servings
23
ingredients
Crunchy Shrimp Tacos combine shrimp and melted Chihuahua® Cheese inside crispy corn taco shells. We top them off with fresh Avocado Pico de Gallo, Supremo® Sour Cream, and Queso Fresco Cheese from V&V Supremo®.
Ingredients
Avocado Pico de Gallo
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2 Roma tomatoes, seeds removed, small dice
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¼ cup white onion, small dice
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¼ cup fresh cilantro, chopped
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1 serrano pepper, seeds removed, fine dice
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1 avocado, medium dice
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2 Tbsp. fresh lime juice
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¼ tsp. Kosher salt
Crunchy Shrimp Taco
5 Steps to complete
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1In a medium bowl; combine all ingredients for pico the gallo and gently toss until well mixed. Cover and refrigerate until needed.
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2Preheat a heavy-bottom skillet with olive oil for 2 minutes over medium heat. Add onion, garlic, and jalapeño. Sauté for 1 minute, Add shrimp, lime juice, salt, black pepper, cilantro and tomato. Increase heat to medium-high and cook for 2 minutes, or until pan juices have evaporated. Turn off the heat, add Chihuahua® Cheese, and stir to combine. Divide into 12 equal portions.
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3Fill each tortilla with 1 portion taco filling, fold tortillas over, and seal with a toothpick.
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4Preheat vegetable oil in a heavy bottom skillet for 2 minutes over medium-high heat. Fry tacos in batches for 1 to 2 minutes on each side or until tortillas are crisp and golden. Transfer tacos to a tray lined with paper towel. After tacos are cool enough to handle, remove tooth picks.
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5Place Crunchy Shrimp Tacos on a plate or serving platter. Drizzle Sour Cream, top with Avocado Pico de Gallo, and garnish with crumbled Queso Fresco Cheese. Serve & enjoy!
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