Crispy Shrimp Tacos
1/2 pound raw, deveined shrimp (tails removed)
1 tablespoons olive oil
2 tablespoons flour
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 tomato, chopped
1/4 red onion, chopped
1/4 cup chopped avocado
4 corn or flour tortillas
1/4 cup grated cotija or queso fresco cheese
Clean and dry shrimp throughly. Lightly dredge in flour then season with salt, pepper, garlic powder, cumin, paprika and chile powder. Heat skillet on medium high and add olive oil. Once hot, add shrimp cook until pink. DON’T OVERCOOK YOUR SHRIMP!
Combine chopped garlic, onion and tomato and avocado together in a bowl. Squeeze in half a lime. Season with salt, pepper and garlic powder.
Assemble tacos, adding lettuce, shrimp, mango salsa, avocado, cilantro and cheese. Spritz with lime juice.
2 very ripe plantains
Oil, for frying
Cut plantains into small disks
Heat oil over medium heat.
Add plantains and fry until golden brown (2-3 minutes per side)
Remove from pan and drain. Smash plantains underneath a bowl.
Return to oil and fry again (2-3 minutes per side)