Prepping Shrimp
If you’ve chosen to use the “fresh frozen” shrimp available year `round at most grocery stores you can skip the clean and de-vein step, otherwise.. Bring a pot of lightly seasoned water to almost boiling. I personally prefer to season water with a generic “crab seasoning” assortment but, depending on your tastes, season to your preference. We’re aiming for “just a hint of seasoning flavor” to enhance the shrimps unique flavor. Take your whole shrimp and gently place in the boiling water, turn down your range to just above simmer and, after a minute or two, remove pot and strain “PINK’d” shrimp in your colander. I like to have a large bowl of ice handy which I’ll throw on top of the shrimp to cool them quickly. Like most fresh seafood, exposed shrimp at room temperatures for an extended amount of time can get a bit pungent. Cool quick, de-shell, de-vein and rinse a final time in hot water. Cover your shrimp and set them aside as we bring the rest of the ingredients together.
Tortilla Tacos
Another personal preference when making Hard Tacos is to use pre-made “tortilla” shells, or wraps. Tortilla shells are usually less greasy when toasted, tend to crisp up a bit flakier and absorb flavors and sauces/juices better than pre-made hard taco shells. Another reason I prefer tortilla shells is the growing variety of “flavors” or ingredients available. Spinach/Tomato is a current favorite around our house.
Ingredient Prep
Pre-heat your oven to 260degrees (for drying/setting your tortilla-tacos) and, while waiting for it to reach temp, grab your veggies and slice or dice to your preferences. We slice onions ring-like as I like to grill or fry them in a thin bath of garlic butter and garnish the shrimp with them. Diced, raw works as well.
Avocados are another personal preference. Being in Florida we actually have a harder time finding seasonal Florida Avocados local so, we’ve opted for the smaller, pimpled-skin California variety plus, they tend to last longer in the fridge. Either way, slice `em up and sprinkle a bit of your fresh squeezed Lime juice over the wedges/chunks. They taste remarkable.
Once you’ve got your vegetables garnished and covered, Heat a small amount of cooking oil in a medium sized skillet until it just begins to smoke, being careful not to allow it to catch fire. If you’re going to grill your onion rings, now would be a good time. It happens quick so be sure to have your cup or water or beer (dry wine works well also). Just when the edges of your onions start to crisp and blacken, gently pour your liquid down one edge of your pan to keep scalding water from splashing and so the liquid will wash across your onions, caramelizing them. Turn your range heat down, let simmer for a minute or two while you prep your shells as it allows the liquid to reduce to more of a viscous sauce.
Semi-crisp taco shells
To affect the conventional “hard folded taco” using flat, round tortilla wraps I simply “hang” the tortillas over the ribs on a standard oven rack. Place the rack a notch or two above center as you want the “fold” a tad crispier than the wings and, you don’t want to drag the wings on the bottom of your oven. Your results may vary but, our oven (which by current kitchen standards, is ancient) dries tortillas in about 10 minutes at 260degrees.
Set and Serve
Once you’ve got your shells crispy, uncover your shrimp and garnishings and fill the shells with shrimp (4-6 medium, per taco), perhaps lay your carmel onions over and top with avocado and serve with lime wedges.
Shrimp Tacos (Tacos de Camarones)
- Ingredients Needed:
- 12 corn or wheat tortilla wraps
- Favorite cooking oil
- 48-64 count medium large fresh -or- frozen shrimp
- 2 California or 1 Florida avocado(s)
- 1/2 large white or yellow onion, ring sliced
- 2 Mexican limes, cut into wedges
- 1/4 cup water or beer (optional, for caramelizing onions)
