This recipe is one that came together because I wanted to do something fun with shrimp and street tacos I had on hand at home. The first time I made it, I was in shock that it was so good. I almost made a dressing for the lettuce but decided against it once I thought of the toppings I wanted to use. These alone, with the lime makes an amazingly tasty salad as it is. So there I went and I am so happy about the choices I made because this is now a classic!
Can I use any kind of tortilla for this recipe?
For this recipe, I chose corn tortillas because they are best for frying in my opinion. I love to make flautas with them too. But if you prefer flour, you can totally go that route.
What toppings can I use on this recipe?
The toppings can also be played around with. You may want to add tomatillo sauce, queso fresco bits, some spicy shredded peppers or any other ingredient that tickles your fancy. The options are unlimited. I say, just have fun!
I hope you make this recipe and let me know how you liked it! Pardon the non-professional pictures. I was enjoying Memorial Day a little too much, when I shot this with my family, to get my work camera out. I think the iPhone shot isn’t so shabby after all though.
Check out some of my other Mexican recipes!
Baked Taco Bowls
Beef Tostadas, Tacos and Lettuce Cups
Fish Tacos with Red Cabbage Slaw
Instant Pot Pork Carnitas
Chorizo Queso Fundido
Shrimp Taquitos Salad
- 1 lb jumbo shrimp cleaned, deveined, tail on
- 2 tbsp Spanglish Asadero Surf & Turf or to taste, will be sprinkled over shrimp
- 15 "corn" street tacos usually no bigger than 5 inches in diameter
- 1 bag shredded lettuce usually about 6 oz in a bag, you can also use two
- 12 oz prepared Pico de gallo
- 12 oz guacamole
- Cotija cheese crumbled for topping, amount as desired
- Mexican Crema for drizzling over, amount as desired
- 1 to 2 limes sliced in wedges
- Clean shrimp. Remove shell, devein and leave tail on if desired.
- Once shrimp is cleaned, place on a plate and season liberally with Spanglish Asadero Surf and Turf. I did about 2 tbs or so. Set aside.
- Cut street tacos in half. I do 5 or so at a time. (10 pieces)
- Cover tacos with a wet paper towel and heat 30 seconds in the microwave.
- Work with one piece at a time, quickly, keeping the other tacos covered.
- Wrap each shrimp with the tortilla half and secure with a toothpick. Set aside on a plate.
- Once done, distribute the shredded lettuce evenly at the bottom of a large plate or platter.
- Sprinkle as much pico de gallo as you'd like over the lettuce. Keep in mind you may want to do two servings if you have more shrimp than what would fit on the plate or platter.
- Add spoonfuls of guacamole around and over the lettuce. 6 to 8 dolops.
- Next we fry the shrimp in a large skillet with corn oil.
- Over medium high heat, fry shrimp for about 2 minutes on each side until lightly golden. Do not overcrowd the skillet. You may need to do 2 to 3 batches. Set aside as you finish frying them.
- Once shrimp are done, remove toothpicks and place around the plate or platter.
- Top with cotija cheese to taste.
- Top with Mexican Crema to taste.
- Place lime wedges all around and over the lettuce.
- And you are ready to enjoy!
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