It’s Tuesday, and that means it’s taco night.
Ingredients (for eight tacos)
1 cup Masa cornmeal
3/4 cup water
shrimp (uncooked and peeled)
Taco press OR
parchment paper cut into squares
cast iron pan
Mix shrimp with the juice of 1 lime, 2 tsp chopped garlic, chili flakes and salt. Let marinate in the fridge.
To make taco shells from scratch, mix masa, water and 1tsp salt to form dough. Roll dough into eight balls and put on a baking tray covered with a damp cloth to keep warm and moist. Use a taco press to flatten into shells. But since I don’t happen to have a taco shell press hanging out in the back of the pantry, I used a cast iron pan to press my dough between two sheets of parchment paper. Press the dough and roll it over a few times with a rolling pin, peel the top sheet off, brushed the shell with oil and flip the shell onto a hot nonstick skillet and peel off the bottom sheet. It took a few times to get the hang of it, but it became easy pretty fast. Once shells are cooked (about a minute on each side with nice charred marks) pop them into an oven on 200 degrees to keep warm.
Finely slice green apple into slivers and mix with chopped red onion, lime juice, a few tsp’s of cider vinegar and salt. Stir more lime, salt and chili flakes into yogurt and set aside.
Cook shrimp in a hot pan until pink and cooked through, but still juicy.
To assemble take one taco shell, spread refried beans, top with shrimp and apple slaw, and drizzle yogurt. Repeat. Eat.