As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
ingredients
For the Taquitos:
- 20 jumbo shrimp, peeled, deveined, tails left on
- 10 street taco sized corn tortillas, cut in half
- 20 toothpicks
- Casa M Spice Co® Hooked®
- Casa M Spice Co® Chain Reaction®
- 2" corn or canola oil for frying
- 1 8 oz bag romaine lettuce, shredded
- garnish with pico de gallo, Mexican crema, and Cotija cheese
LET’S GET COOKING
-
1.
Once shrimp is prepped, place on a plate and sprinkle with Casa M Spice Co® Hooked® and Chain Reaction® and then turn the shrimp over to season the other side.
-
2.
Wrap the corn tortillas in a wet paper towel and heat in microwave for 30 seconds.
-
3.
Quickly cut the stack in half, cover and start wrapping each shrimp, leaving the tail exposed, in the tortilla halves. Secure with a toothpick and set aside. Move quickly as the tortillas will cool down and rip as you wrap them. You can also reheat them again in the wet paper towel.
-
4.
Once all the shrimp are prepped, heat corn oil over high heat in a small saucepan. Make sure the heat is hot. Then add 2 to 3 prepped shrimp at a time. Fry until the tortilla is golden and shrimp cooked through. About 3 to 4 minutes. Remove shrimp and set aside.
-
5.
In small individual serving platters (in this recipe we are making 4). Spread desired amount of shredded romaine lettuce at the bottom of each platter. Follow with desired amount of pico de gallo. Place 5 shrimp on each (removing the toothpicks first) and top with Mexican crema and Cotija cheese.
-
6.
Feel free to add more toppings if desired and enjoy!
Leave a comment