Crispy Rolled Shrimp Tacos
- 1 tablespoon corn oil
- 1/2 sweet onion, diced
- 2 cloves garlic, chopped
- 2 jalapenos, finely diced
- 1 teaspoon cumin, toasted and ground
- 2 medium tomatoes, diced or one (15 ounce) can diced tomatoes
- 1 pound shrimp, peeled, deviened and cut into 1/2 inch pieces
- salt and pepper to taste
- 1 handful cilantro, chopped
- 12 (4 inch diameter) corn tortillas
- oil for frying
- 2 medium tomatoes, diced or one (15 ounce) can diced tomatoes
- 1/2 sweet onion, diced
- 2 cloves garlic, chopped
- 1 tablespoon corn oil
- 2 cups chicken or shrimp broth
- salt to taste
- Produce
- Cilantro (1 handful)
- Cumin, toasted and ground (1 teaspoon)
- Garlic (4 cloves)
- Jalapenos (2)
- Sweet onion (1)
- Tomato, medium (4)
- Seafood
- Chicken or shrimp broth (2 cups)
- Shrimp (1 pound)
- Cooking & Baking
- Corn oil (2 tablespoon)
- Oil (1)
- Salt (1)
- Salt and pepper (1)
- Other
- 12 (4 inch diameter) corn tortillas
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published May 9, 2012 (9 months ago).
208 people saved this recipe.
