Shrimp Tacos

Balls of easy-to-prep dough are smashed out into a circle using a tortilla press. Once you’ve experienced a taco made with a freshly cooked tortilla, you may never go back to store-bought.  Photo: James Wojcik

  • PREP TIME: 1 hour, 10 minutes

  • COOK TIME: 18 minutes, plus 15 minutes resting time

  • SERVINGS: 4 (makes 8 tacos)

INGREDIENTS

  • TORTILLAS

  • 2 cups all purpose flour

  • ½ teaspoon kosher salt

  • ½ teaspoon baking powder

  • ¼ cup cold vegetable shortening

  • ½ cup warm water, more if needed

  • CREMA

  • 1 ripe avocado

  • 2 tablespoons crème fraiche

  • 1 tablespoon lime juice

  • Salt, to taste

  • TACO FILLING

  • ¾ pound medium shrimp, peeled and deveined

  • 1 tablespoon lime juice

  • 2 teaspoons extra virgin olive oil

  • ¼ teaspoon chile powder

  • Pinch black pepper

  • ½ head green cabbage, finely shredded

  • Chopped tomatoes, lime wedges, and cilantro leaves for serving

PREPARATION

  1. Combine flour, salt, and baking powder in a food processor. Pulse to combine. Add shortening and pulse until incorporated. Add the water with the machine running. Process to knead the dough until smooth, about 1 minute. Line a sheet pan with parchment paper. Divide dough into 12 equal portions. Roll into balls, place on sheet pan, cover with plastic wrap and let rest at room temperature for 15 minutes.

  2. Heat a dry cast iron skillet over medium high heat. Place a dough ball in tortilla press between 2 sheets of plastic wrap and press into a circle. Alternatively, the balls can be rolled out with a rolling pin. Pick up dough circle and gently stretch and pull with your hand to make the circle thinner and about an inch larger in diameter. Cook until dark golden spots form, about 1 minute on each side. Remove to a plate and repeat with remaining dough balls. Cover tortillas with plastic wrap to keep from drying out.

  3. In a blender, puree the avocado, crème fraiche, 1 tablespoon lime juice, and salt until smooth. Cover with plastic wrap and set aside.

  4. Heat a large skillet or grill over medium high heat. In a medium bowl, toss shrimp with lime juice, olive oil, chile powder and pepper. Sauté or grill shrimp, in batches if needed, until slightly charred and cooked through, about 2-3 minutes per side.

  5. Layer each taco with shredded cabbage, 3 shrimp, a dollop of avocado crema, cilantro leaves, and tomatoes. Serve immediately with lime wedges.

Kris Mae Weisstacos, lunch, dinner, shrimp tacos