Crispy Shrimp Tacos in Tomato Broth from Rick Bayless
It’s safe to say that no matter how many tacos we eat, we can always find room in our stomachs to fit more. Especially when it comes to these crispy shrimp tacos. Layers of fresh salsa, pickled vegetables and warm chile heat make tacos so exciting to eat. Each is unique, customized and no two tacos are alike.
Crispy Shrimp Tacos Recipe
Then there are the crispy tacos. Oh, crispy. Tacos. We’ve fried up tortillas, folding them in the process and had crispy tacos that way. But Chef Rick Bayless introduced us to his version of a rolled crispy tacos with fresh tomato broth. This warm, crispy, crunch takes the eating experience to a whole nother level.
When we first saw the recipe, we didn’t think they were tacos at first sight. Because they were rolled, taquitos and floutas came to mind. Then we googled to see what the difference between the two were and it basically came down to the size and/or type of flour/corn tortilla they were made of.
After about 30 minutes of delving into the research of tacos, taquitos and floutas, it’s obvious we left the computer more hungry than ever before. Rick Bayless’s version is wonderful with the contrast of the crispy hot tacos against the flavorful tomato broth. Best of all, they’re quite simple to make. The only problem is that they’re so addicting to eat, you’ll have to prepare at least 5-6 per person. For us, these tacos became a full dinner, rather than just a appetizer.
Rick Bayless will be in Ixtapa/Zihuatanejo for this years Food & Wine Fesitval celebrating all the beautiful flavors of Mexico. This will be a fabulous 3 day event and if any of you were planning to do an eating tour of Mexico, this would be a great time! The event will not only showcase the food of the local Ixtapa/Zihuatanejo region, but all of Mexico as well.
We’ll be attending as well to celebrate the 32 tastes of Mexico’s diverse 32 states. Hope to see some of you there!
How to Make Crispy Shrimp Tacos
These are quite easy to make and super delicious. You can use flour tortillas instead of corn tortillas. If you’re using corn tortillas, then you’re making shrimp flautas. Hope the step by step photos are helpful. Enjoy!
Crispy Shrimp Taco Recipe
Ingredients
Taco Recipe Ingredients
- 1 Tablespoon (15ml) Olive Oil
- 1/2 Sweet Onion , cut into 1/4" dice
- 2 cloves Garlic , crushed or finely chopped
- preferred Spicy Chilies to taste , usually about 2 Jalapenos, finely diced
- 1 teaspoon (5g) ground Cumin
- 3/4 pound (340g) Tomatoes (@ 2 medium sized tomatoes), diced into 1/4" or ran through food processor's coarse grating disc
- 1 pound (455g) Shrimp , peeled, de-veined, and cut into 1/2" pieces
- 3 - 4 Tablespoons chopped fresh Cilantro
- Sea Salt , to taste
- 12 thin Corn Tortillas
- Oil for frying (enough to have a depth of 2" in your pan), preferably Grape Seed Oil or Peanut Oil
Instructions
Taco Directions
- Make the filling: In a large saute pan, heat olive oil over medium heat. Add onion and cook, stirring occasionally, until translucent, @ 3-4 minutes, then add garlic, chilies, and cumin and cook for another minute.
- Add the tomatoes and cook, stirring occasionally, until it reduces to a thick sauce, about ketchup consistency. Add the shrimp and cook for one minute. Remove from heat and allow to cool. Stir in cilantro and season with sea salt to taste.If serving with Tomato Broth, make now. *recipe follows
- Roll and Fry Tacos: Heat the oil to about 350-375º, or until hot enough a drop of water reacts quickly when flicked in oil. Grab two tortillas at a time with a pair of tongs, and dip them for few seconds in the oil to soften then. Pat dry with paper towels and pile them into a single stack.
- Spoon 3 Tablespoons of filling in a line across the bottom of the tortillas. Tightly roll them up the tacos, then skewer with toothpicks to keep them closed.
- Fry the tacos in the hot oil for about 1.5 minutes, then turn over and finish frying until golden. Drain on paper towels and serve immediately with tomato broth poured over.
Tomato Broth Directions
- Combine tomatoes, onion, and garlic in a blender. Puree until smooth.
- Heat the olive oil in a medium saucepan. When hot enough to sizzle a drop of the puree, add all of the puree, cook and stir until noticeably thicker and darker, @ five minutes. Add the broth, bring to a boil and simmer on medium-low for 30 minutes. It should have a "soupy" consistency. Add a little water if necessary. Season with sea salt to taste.
Nutrition Information per Serving
Here’s more info about taquitos vs flautas.
Oh I can hear the crunchiness! Question, can I just grill the tacos instead of frying them? Never tried tacos before :p By the way, I voted for you guys on the Weblog awards :))
Audhi- thanks so much! oooh, we’ve never tried grilling tacos before, but now we’ll have to try it sometime.
I’ve suddenly got a huge taco craving right now! And funny, because I’m pretty sure I have all these ingredients at home. It’s going to be an unproductive day (homework wise) if I get to making these! =)
How delicious does that look? I am a new baby blogger and I have been following yours forever. I was awarded a stylish blog award yesterday and urged to pass it along to the blogs I love so, here you go! Thanks for all the inspiration you have provided!
Deep fried tacos and tomato broth, can these get any better? I reckon this could easily be one of the best taco recipes around, no? The recipe has everything covered from texture, flavour and colours. Can I also say these somehow remind me of spring rolls? 😉
ooh, these look inspiring…inspiring me to thaw some tortillas that are in the freezer and fill them with ANYTHING on hand while pretending I’m eating what’s pictured here. thanks for sharing
Rick Bayless has done such wonderful things for the cuisine of my country. It seems like finally real authentic flavors of Mexico are being discovered and replaced by the junk that was once passed off as Mexican food. Tacos, specially taquitos, are my favorite dinner. This recipe is so mouthwatering and leaving me hungry. Your photos make me want to reach in, delicioso!
Thank you for sharing these… we’d love to have you feature some of your dishes at kitchenartistry.com
Oh man, these look amazing! I love Rick Bayless. He knows his Mexican cuisine.
I’m not into deep-fried foods, but this, this makes my mouth waters – in an instant!
Ohh fabulous recipe. Simple and gorgeous. Your pictures are always fantastic!
Those crispy shrimp taco rolls look amazing!
Tacos look great. Definitely a recipe that my boyfriend and dad would love! Thanks for sharing it looks delicious.
those look delicious!
I know I shouldn’t browse food blogs when I’m hungry, and this proves why. I’m completely entranced and will make these as soon as I possibly can. Thanks so much for sharing such a fantastic recipe!
OMG, I’ve been transported back to Mexico. I am SO making these next week. Really excited.
Beautiful photos as usual! Add a squeeze of fresh lime and a hand-squeezed margarita and we’re talkin’!
That’s our usual accompaniment too. 😉 One of the main reasons behind growing 2 lime trees is for the margaritas!