Crispy Shrimp Tacos

This is one of my favorite tacos to make for Taco Tuesday. They will disappear faster than you can make them. You can’t have these tacos without my creamy cilantro sauce . I hope that you try this recipe, and enjoy it as much as my family does.

Ingredients:

• 1 lb shrimp
• 1 cup tomatoes
• 2 tbsp butter
• 1/4 cup onion
• 1 garlic clove
• Tortillas
• 1/4 tsp salt
• Pinch of chicken bouillon

In a mini blender, combine the tomatoes, onions, garlic, chicken bouillon, and salt. Pour the mixture into a saucepan and simmer for 15 minutes. Add butter and simmer until the butter melts. Add the raw shrimp and mix until all of the shrimp is coated with the sauce.

Note: The shrimp will cook perfectly once you fry them in the tortilla. Try to avoid using cooked shrimp. Doing this can result in an overcooked and rubbery texture.

Heat up some oil in a frying pan. Stuff the tortilla with a few pieces of shrimp and fold. With some tongs, gently place the taco in the hot oil. Hold the tortilla with the tongs for 30 seconds so that it stays folded. Repeat until all of your tacos are fried up. Serve with creamy cilantro sauce . Garnish with chopped onions and shredded cabbage.