Spicy Shrimp Gordita’s
Lets eat
Tacos, those iconic, handheld bundles of flavor and delight, have captured the hearts and taste buds of food lovers around the globe. Originating in the vibrant street markets of Mexico, tacos have evolved into a versatile culinary masterpiece, combining a multitude of textures, tastes, and aromas. Whether you prefer the sizzle of grilled meats, the zing of fresh salsa, or the creamy embrace of guacamole, there's a taco to satisfy every palate. Here is my take on my favorite fried taco. Get ready for a culinary fiesta that promises to awaken your senses and leave you craving more.
Easy & addictive!
Try these at your next dinner party!
Ingredients:
- 1 pound Argentina red shrimp, peeled and deveined
- Old Bay seasoning Season with your heart
- 1 medium onion, finely diced
- Fresh cilantro, chopped
- Cheese of your choice (such as queso fresco or Monterey Jack), crumbled or shredded
- Corn or Flour tortillas. I use flour ones & fry them
- Chia seed oil (or any other oil suitable for frying)
- Salt and pepper to taste
For the Corn and Habanero Mango Salsa:
- 1 cup corn kernels (fresh or frozen)
- 1 ripe mango, peeled and diced
- 1 small habanero pepper, seeded and finely diced
- 1 large tomato
-1 Peach finely diced
-1/2 of finely dices jalapeños
-1/2 cup of Red onion
-1/4 cup of Cilantro
-3 cloves of garlic
- Juice of 1 lime
- Salt to taste
Instructions:
1. Start by preparing the Corn and Habanero Mango Salsa. In a bowl, combine the corn kernels, diced mango, chopped habanero pepper, peach, jalapeño, tomato, garlic, lime juice, and a pinch of salt. Mix well and set aside to allow the flavors to meld together.
2. Season the Argentina red shrimp with Old Bay seasoning, garlic powder, and pepper. Heat a bit of oil in a skillet over medium heat and sauté the shrimp for 2-3 minutes per side until cooked through. Remove from heat and set aside.
3. In the same skillet, sauté the finely diced onion until translucent and slightly caramelized. Remove from heat and set aside.
4. Heat chia seed oil (or your preferred frying oil) in a separate skillet over medium-high heat. Fry the tortillas one at a time until they become crispy and golden. Set aside on paper towels to drain excess oil. I like the fluff that chia seed oil brings to the flour tortillas
5. To assemble the gorditas, take a fried corn tortilla and carefully slice it open to create a pocket. Fill it with some sautéed onion, cooked Argentina red shrimp, a sprinkle of crumbled or shredded cheese, and a generous amount of fresh cilantro.
6. Top the shrimp filling with a spoonful of the Corn and Habanero Mango Salsa.
7. Repeat the process with the remaining tortillas and filling ingredients.
8. Serve the Shrimp Gorditas warm and enjoy their delicious flavors and textures.
These Shrimp Gorditas are my number one request!
