What’s Cooking in Gail’s Kitchen? Cheerful Choices: Queso Blanco Shrimp Street Tacos! Not everyone has the luxury of accessibility to freshly-made corn tortillas. Because corn tortillas contain less fat than flour tortillas, they are more prone to breakage. One way to prevent this from happening is to dip them in warmed vegetable oil. The extra moisture enhances the taste. Another way is to take two corn tortillas to create a double-layered shell. That way if the inside tears or cracks when folded in half, the outer shell will keep all the ingredients from falling into your lap. Make sense?
QUESO BLANCO SHRIMP STREET TACOS
Ingredients:
8 corn street tacos
1-2 tablespoons vegetable oil
1/2 pound medium shrimp, precooked, peeled, deveined, and tail removed
2 tablespoons bacon olive oil
1/2 teaspoon raspberry chipotle seasoning
1 ripe avocado, peeled, stone removed, and sliced into wedges
1 cup broccoli slaw
2 large leaves romaine lettuce, gently torn
1/2 cup prepared queso blanco with jalapeños
Fresh lime, for garnish
Cilantro, for garnish
Instructions:
Preheat oven to 300°. Set aside a baking sheet. Warm vegetable oil over medium-high heat in an iron skillet. One at a time, dip a corn tortilla into the oil for about 15 seconds; flip and repeat. Drain and transfer to a paper towel-lined plate. Repeat with remaining tortilla shells. Stack them two to a pile on the baking sheet. Sprinkle with sea salt (optional). Keep warm in the oven. Using the remaining vegetable oil, add bacon olive oil to the skillet. Gently place the shrimp in the warmed oil. Sprinkle with raspberry chipotle seasoning. After one minute, flip. Shrimp should be slightly charred. Cook one minute longer. Remove from heat. In a bowl, combine the broccoli slaw with the gently torn romaine leaves. Toss. Remove tortillas from the oven. On the four stacks of warmed tortilla shells, place avocado wedges. Divide the broccoli slaw blend between the tacos. Top with sautéed shrimp. Warm the jalapeño queso blanco for 20 seconds in the microwave on high setting. Stir. Repeat, if necessary. Drizzle over street tacos. Squeeze fresh lime juice over all. Garnish with fresh cilantro.
I’m long overdue to make tacos.
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I understand. 🍃🌮🍤
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These look delicious and all you need is a Margarita
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Salt or Sugar Rim? 🤔🍃🍈🥃
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Salt
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Me, too. 😜
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Yum!!
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Yesterday I met a woman from Cuba who makes chile seasoning combinations. She told me it makes shrimp taste amazing. Of course, I bought a packet. Stay tuned. 🍃🌶
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Looking forward to your new recipe creation, Gail!
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You had me at tacos 🌮 the smaller size tacos are two bites of deliciousness 😋🌿
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Absolutely. Good things come in small portions! 🍃🍤🌮
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These are perfect!!! I’d eat them at every meal, even breakfast!
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Hmmmm. Adding an egg could complete the breakfast menu. 🤔🥚🍃🍤🌮
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Yes, of course! ❤️
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Love such colorful fresh foods. Great combination of ingredients. 🙂
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Don’t you love it when foods you like turn into colorful presentations? I know I do. 😍🍃🍤🌮🥑
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Absolutely! 🙂
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There are few greater pleasures in life than a street taco. Unless we’re talking two street tacos. . .
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Two? I tend to think in terms of a dozen…..or half. 😜🍃🤣🌮🍤
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Who am I to argue?
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I love the presentation !
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Thaaanks. I try to picture things in my mind before taking snapshots. 👀🍃
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Looks and sounds very tasty, and it is beautiful displayed.
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I’m so glad you like it. I do plan ahead. 🍃🍤🌮
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Shrimp is our go to for quick, yet special meals. Trying this one for sure!
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Shrimp jumps into my menu-planning all the time. 🤣🍃🍤
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