Shrimp tacos by any other name are Tacos de Camaron! This recipe is courtesy of Mercadito Restaurant in Chicago.
Check out the Margarita trend!
This recipe makes four tacos, considered one restaurant serving. You can double the recipe (or more) to feed your crowd!
Ingredients
- Roasted Garlic Puree:
- 1/2 cup garlic, peeled and whole
- Oil, enough to cover garlic
- Shrimp Marinade:
- 1/2 cup chipotle puree
- 1/4 cup roasted garlic puree
- Tacos:
- 2 tablespoons blended oil
- 1 tablespoon garlic, chopped
- 3 tablespoons red onion, diced
- 5 ounces marinated shrimp, roughly chopped (recipe follows)
- 2 tablespoons chipotle puree
- 2 teaspoons lemon juice
- 2 tablespoons butter
- 4 6-inch corn tortillas
- 4 avocado slices
Preparation
- 1 Make roasted garlic puree:
- 2 In a pot, put whole garlic and cover with oil about 2-inches above garlic.
- 3 Bring to a boil, reduce to a simmer stirring once in a while to make sure garlic does not stick.
- 4 When garlic turns brown, strain oil and reserve, put roasted garlic in blender until smooth, adding oil if needed to make a paste like mixture.
- 5
- 6 *If there is extra garlic puree left, it can be refrigerated for about 1 week.
- 7
- 8 Marinate shrimp:
- 9 In bowl, mix chipotle and roasted garlic puree.
- 10 Mix in shrimp and marinade until ready to cook.
- 11
- 12 Make tacos:
- 13 Heat oil in a skillet. Lightly brown garlic then add red onion and sauté 30 seconds. Add shrimp. Let cook one minute.
- 14 Add chipotle puree and lemon juice then stir in butter and salt to taste. Balance sweetness/saltiness/acidity.
- 15 Place shrimp on tortillas and top with avocado slices, one slice per taco.
