When people think Tacos they thing greasy ground beef, marinaded steak using the name Carne Asada, or flavourless refried beans. There is a whole country of different mexican flavours that are unexpected and delicious. Today I am going to show you how to make an authentic Tijuana Style Shrimp Taco with a peanut guacamole salsa. It’s super simple to make and really delicious.
10 large tiger shrimp (Cut width wise in inch long pieces)
1 Lime (Juiced)
1 Cloves Garlic(crushed with salt)
1 Tomato (diced/strained)
5 Arbol Chilis
1 tbs mexican oregano
Directions: In an oiled pan on medium heat put your dry arbol chills and roast them until they become soft and remove them from the pan. This will leave really nice roasted pepper flavour in the oil and it will flavour the rest of the dish without it being too agreesively spicy. Then put in your onions and sweat them. Add you oregano, lime juice, and garlic. Let those integrate then add your tomato. Deseed, decore and Dice your arbol chills very finely and add them back to the pan. When the contents of the pan begin to caramelize add half a cup of stock to deglaze and increase your heat to medium/high reduce again for about 5 minutes. Then add your shrimp and sauté for about 4 minutes. The heat in the pan should easily cook the small hunks of shrimp without much trouble.
2 Tbs Peanuts
2 serrano chilis
2 tbs lime juice
Directions: In a blender add all of your ingredients and blend to a puree. Yup, it’s that easy. Press a button, salsa is made. The combo of Peanut and avocado is really amazing. Rich, smooth, and delightfully fresh.
Bringing it Together: On a griddle place your corn* tortillas, double them up and place some cheese between them. Get some nice colour on the tortilla then place more cheese on top, then your shrimp, then a nice dollop of the salsa. Remove from the griddle, fold and eat. Remember that tacos should be a huge mess and if they aren’t a huge mess you are doing it wrong.
*Corn is always better.