EASY SHRIMP TACOS
I love preparing these easy-to-make shrimp tacos. Hatch chiles are a staple ingredient in my home state of Texas, and this was the very first recipe that I conquered with them. Mix and match your favorite toppings-salsa and avocado would be perfect additions. -Deborah Jamison, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine yogurt, cilantro, lemon juice, lime juice and 1/8 teaspoon salt; set aside. In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until crisp-tender, 4-5 minutes. Add shrimp, garlic, cumin and remaining ¼ teaspoon salt. Cook and stir until shrimp turn pink, 2-3 minutes. Remove from the heat. Serve in tortillas with lettuce, yogurt sauce and, if desired, lime wedges.
Nutrition Facts : Calories 359 calories, Fat 16g fat (5g saturated fat), Cholesterol 153mg cholesterol, Sodium 422mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges
LIGHT AND SIMPLE FLOUR TORTILLAS
When I lived with my grandmother, she woke up every morning at 4 am to make fresh tortillas. She always made sure that I ate a hot breakfast before I left for school. My favorite meal in the morning is breakfast tacos. It gave me energy for the rest of the day
Provided by Deborah Garza
Categories Other Appetizers
Time 45m
Number Of Ingredients 6
Steps:
- 1. In a large bowl add dry ingredients mix with fork.
- 2. Add shortening. Use a pastry cutter to blend shortening into the flour until resembles coarse crumbs.
- 3. Make a well in the center add hot water/olive oil combine with fork. When dough comes together lightly flour board and knead for 5 mins. Let rest for 30 mins.
- 4. Divide dough into 16 portions. Flour board/ rolling pin. Roll to desired size.
- 5. I like to use the mexican comal to cook the tortillas, but you can use a nonstick skillet.
- 6. Cook tortillas on both sides for about 1 min or until brown.
LIGHT FLOUR TORTILLAS
I've finally found a way to make flour tortillas that have the fluffiness of a regular tortilla, without using lard or shortening. The secret is butter...light butter, to be exact. My recipe also uses flax seed to increase the fiber content.
Provided by Late Night Gourmet
Categories Mexican
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- If using bowl and hands: Mix dry ingredients together. Instead of cumin, feel free to substitute garlic salt, curry powder, or any other seasoning you like.
- If desired, add finely chopped cilantro, the zest of a whole lime, and the juices of a whole lime.
- Add remaining ingredients. If too dry, add more water by the teaspoon. Knead until not too stiff. The dough should have the consistency of fresh Play-Doh. NOTE: if making a combination all purpose flour and corn flour tortilla, you'll need as much as double the water to get the right consistency.
- Wrap dough ball in saran wrap and let stand at room temperature for 15 minutes.
- Separate dough into 6 pieces and form into balls. Cover in saran wrap and let stand for another ten minutes.
- Roll out each ball into a ten inch round. If you have a tortilla press, dust liberally with flour to prevent sticking. Use a rolling pin to flatten even more if the press doesn't get it flat enough. Stack on plate and cover with a tea towel so they don't dry out.
- If using a stove top, using a large griddle, preheat on range element to medium high / high. If using an electric griddle, do the same. Do not grease.
- Place dough round on griddle, flipping after about 30 seconds. Tortillas are cooked when they are slightly golden in color on both sides.
- Use immediately, adding salt as desired before serving. Store in refrigerator in Ziplock bag for up to five days or freeze for future use.
- To use out of fridge or after defrosted: Heat, one by one, in griddle until pliable, or place one on plate, put filling in middle, and place in microwave, on high, for 15 to 20 seconds.
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