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re: Making Shrimp Tacos tonight - what toppings do I need?
Posted on 7/2/12 at 4:21 pm to theantiquetiger
Posted on 7/2/12 at 4:21 pm to theantiquetiger
Looks like a good effort. Were you able to impart a nice flavor on the shrimp by roasting them? What did you season with?
1
Posted on 7/2/12 at 4:44 pm to Rohan2Reed
quote:
Looks like a good effort. Were you able to impart a nice flavor on the shrimp by roasting them? What did you season with?
Just salt/pepper and olive oil, roasted in oven for 20 mins at 350
Posted on 7/2/12 at 4:50 pm to theantiquetiger
Next time...
Just trust me on this one...
Just trust me on this one...
Posted on 7/2/12 at 5:02 pm to DEANintheYAY
Do you grate that or melt it?
Posted on 7/2/12 at 5:06 pm to Gris Gris
Kind of crumble on top. Its a soft dry cheese if that makes sense.
This post was edited on 7/2/12 at 5:08 pm
Posted on 7/2/12 at 5:19 pm to DEANintheYAY
Yes, that makes sense. I think I got it confused with another one.
Posted on 7/2/12 at 5:24 pm to theantiquetiger
dang, that looks good 
Posted on 7/3/12 at 12:45 pm to Coater
Holy shite!!!!
I just had two tacos for lunch, un-fricking-believable!!!
I got to hand it to Rohan2Reed, the corn puree sauce makes the taco!!!
The entire taco consisted of pico (I jazzed it up a little), oven roasted shrimp (salt pepper olive oil), lettuce, cheese, corn tortilla, and the corn puree'.
If you decide to make some, make the corn puree the night before, the taco is 1000x better today. Everything was cold except the tortilla.
I just had two tacos for lunch, un-fricking-believable!!!
I got to hand it to Rohan2Reed, the corn puree sauce makes the taco!!!
The entire taco consisted of pico (I jazzed it up a little), oven roasted shrimp (salt pepper olive oil), lettuce, cheese, corn tortilla, and the corn puree'.
If you decide to make some, make the corn puree the night before, the taco is 1000x better today. Everything was cold except the tortilla.
This post was edited on 7/3/12 at 12:47 pm
Posted on 7/3/12 at 1:25 pm to theantiquetiger
The corn puree looks great.
I'm a relatively new fan of roasting shrimp. Have been doing it about a year. It's a great way to prepare them for other dishes when you might ordinarily boil them. No fuss. No muss. I'm roasting 5 lbs tonight or tomorrow for a huge shrimp salad.
I'm a relatively new fan of roasting shrimp. Have been doing it about a year. It's a great way to prepare them for other dishes when you might ordinarily boil them. No fuss. No muss. I'm roasting 5 lbs tonight or tomorrow for a huge shrimp salad.
Posted on 7/3/12 at 1:28 pm to theantiquetiger
Take sour cream and add the following
sauteed poblano peppers (1 pepper per 16 oz of sour cream)Remember to let them cool.
once folded together add cilantro and chopped fresh jalapenos salt and pepper to taste.
This spread is is the tits on most any tacos and sandwiches.
sauteed poblano peppers (1 pepper per 16 oz of sour cream)Remember to let them cool.
once folded together add cilantro and chopped fresh jalapenos salt and pepper to taste.
This spread is is the tits on most any tacos and sandwiches.
Posted on 7/3/12 at 1:33 pm to theantiquetiger
quote:
I got to hand it to Rohan2Reed, the corn puree sauce makes the taco!!!
Posted on 7/3/12 at 1:46 pm to DEANintheYAY
quote:
Next time...
I just looked for it at Harvest, they didn't have it or any type of crumbled Queso
Posted on 7/3/12 at 1:51 pm to theantiquetiger
It can be tough to find. I know at the Rouses I go to it's only found in a little display in the middle of the deli section.
I personally don't care for queso fresco on shrimp or fish tacos, but it goes really well with steak and especially spicy pork.
I personally don't care for queso fresco on shrimp or fish tacos, but it goes really well with steak and especially spicy pork.
Posted on 7/3/12 at 1:54 pm to theantiquetiger
quote:
theantiquetiger
Yeah, I wasn't thinking that it could be hard to find in LA.
Posted on 7/3/12 at 2:02 pm to Rohan2Reed
Walmart actually has a good selection of Mexican cheeses
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