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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | tablespoon | Oil, vegetable, sunflower, linoleic (less than 60%) | 6 | medium whole (2-3/5\" dia) | Tomatoes chopped | 1 | medium (2-1/2\" dia) | Onion, chopped | 3 | medium (approx 2-3/4\" long, 2-1/2\" dia) | serano peppers fresh | 1 | clove | garlic minced | 1 | tablespoon | Ketchup | 1 | tablespoon | hot sauce | 8 | ounces | shrimp, shelled and deveined | 1/2 | teaspoon | oregano | 1/2 | teaspoon | salt | 2 | ounce | Cheese, parmesan, grated |
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Steps
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Sequence
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Step
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| | 1 | Add 1 ½ tbsp. vegetable oil to a heated pan. Add 6 medium sized chopped tomatoes, 1 medium sized onion chopped, 3 serrano peppers chopped fine, 1 garlic clove mince ans 2 tbsp of chopped cilantro. Cook for a minute. Add a tbsp. ketchup, 1 tbsp hot sauce (Valentino) and 1 tbsp lime juice, Mix. Add ½ ib shrimp , ½ tsp salt and ½ tsp oregano. Mix and remove the pan. Heat another flat-bottomed pan and place 2 tacos. Place half of tomato mix and 1 ½ tbsp grated cheese on in each. Fold over once the bottom has browned. Take the tacos way and serve hot with Mexican rice. |
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