Shrimp Tacos

From 'Mexico The Cookbook' by Margarita Carrillo Arronte

Shrimp is one of the great seafood ingredients that can be caught off the Mexican coast, so it makes sense to combine it with the number 1 staple of Mexican cuisine: tacos!

Ingredients:

• 2 tomatoes, dry roasted
• 1 onion, dry roasted
• 3 tbsp corn oil
• 2 potatoes, blanched and diced
• 400g small shrimp, peeled, heads and tails removed, and coarsely chopped
• 12 corn tortillas
• Salt and pepper
• Your choice of salsa (but a tomato salsa is recommended)
  • To Garnish
• 2 pickled onions, thinly sliced
• Shredded lettuce
• Thinly sliced radishes

Recipe:

1. Put the tomatoes and onion into a blender and process until thoroughly combined.
2. Heat 1 tablespoon of oil in a frying pan. Add the tomato mixture and cook, stirring frequently, for a few minutes.
3. Add the potatoes and cook, stirring occasionally, for 10 minutes until thickened.
4. Add the shrimp, season with salt and pepper, and cook for an additional 5 minutes until the shrimp are pinked and cooked through. Remove the pan from the heat.
5. Heat the remaining oil in a frying pan. Dip a tortilla in the salsa to coat, then add to the pan, and cook briefly on both sides.
6. Remove from the pan, put a heaping tablespoon of the shrimp filling the centre, fold in half, and place on a serving platter. Repeat with the remaining tortillas and filling.
7. Garnish with onions, lettuce, and radishes before serving.