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Tacos de Camaron
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
Shrimp tacos by any other name are Tacos de Camaron! This recipe is courtesy of Mercadito Restaurant in Chicago.
Check out the Margarita trend!
Foodie Byte: This recipe makes four tacos, considered one restaurant serving. You can double the recipe (or more) to feed your crowd!
Preparation
- Make roasted garlic puree:
- In a pot, put whole garlic and cover with oil about 2-inches above garlic.
- Bring to a boil, reduce to a simmer stirring once in a while to make sure garlic does not stick.
- 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.
- *If there is extra garlic puree left, it can be refrigerated for about 1 week.
- Marinate shrimp:
- In bowl, mix chipotle and roasted garlic puree.
- Mix in shrimp and marinade until ready to cook.
- Make tacos:
- Heat oil in a skillet. Lightly brown garlic then add red onion and sauté 30 seconds. Add shrimp. Let cook one minute.
- Add chipotle puree and lemon juice then stir in butter and salt to taste. Balance sweetness/saltiness/acidity.
- Place shrimp on tortillas and top with avocado slices, one slice per taco.
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