Shrimp Smash Tacos
Backstory:
I saw the smash burger taco trend and thought of this modification using ground shrimp instead. It turned out amazing so here I am sharing it with you!
Ingredients:
1 lb peeled, deveined, tail-off shrimp, size doesn't matter
1/2 tsp chipotle powder
1/2 tsp oregano powder (mexican preferred)
1/2 tsp garlic powder
1/4 tsp onion powder
1 tsp Morton's Coarse Kosher Salt
6-8 small flour taco tortillas
Mexican crema
1/4 of a red cabbage finely shredded.
lime wedges
Optional:
pickled peppers of your choice
fresh cilantro
Method:
Place into a food processor fitted with the chopping blade. Add chipotle powder, oregano powder, garlic powder, onion powder, and salt.
Pulse the food processor until a sticky paste forms that still has some small chunks of shrimp intact. Scrape down the sides if necessary.
Transfer the shrimp paste to a bowl. If seasonings are not fully incorporated then mix until it is so.
Preheat a griddle or non-stick pan to between medium and medium high.
Drizzle a small amount of oil on your cook surface where you taco will be cooked. Scoop a 2 to 2.5 ounce (by weight) ball of shrimp paste and place it down in your oil spot. Immediately place a small flour tortilla centered directly on the shrimp ball. With a pot about the size of your tortilla or a large flat spatula press down on the tortilla evenly until there is an even layer of shrimp from edge to edge of the tortilla.
Cook for roughly 1.5 minutes. At this thickness the shrimp will cook very fast. Once the shrimp feels firm through the tortilla then flip and lightly toast the tortilla until you get some dark spots. Toast less if you don't like the char factor. Transfer to a plate.
Dress the taco with a handful of shredded red cabbage, a drizzle of Mexican crema, a squeeze of lime, and optionally pickled peppers and torn cilantro leaves.
Serve immediately.