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Recipe for homemade tortillas with spicy shrimp, bright mango and avocado salsa, and refreshing greek yogurt sauce. A stylish, tasty, healthy and easy to make appetizer!
The twist to this recipe is that you have to make the tortillas yourself. Don't worry, it's not difficult. But as a result you will have the freshest and most delicious (how could you not?) soft tortillas for tacos.
Combine flour, baking powder, and salt. Sieve it into a large metal bowl. Add the butter (it should be at room temperature) and mix with your hands so that the butter is evenly distributed over the flour.
Add the warm water, knead with your hands and roll into a ball. Cover the bowl with a clean towel and let it rise for 30 minutes (I recommend setting a timer).
Meanwhile, prepare the shrimp. First, peel them and blot them with a paper towel to remove excess moisture.
Place the peeled shrimp in a bowl and add the oil, chili pepper, paprika, garlic powder, salt and white pepper. Finely chop the onion and add to the shrimp. Stir and marinate for about 10 minutes.
Meanwhile, make the salsa.
Dice the mango and avocado and chop the parsley. Remove the seeds from the fresh chili peppers and chop finely. Place all ingredients in a bowl, add lime juice and a pinch of salt and mix.
Now go back to cooking the shrimp (by now it should have been about 10 minutes and the shrimp should have marinated).
Take a frying pan, add the oil and heat over medium heat. When you see a light white smoke coming from the oil, start adding the shrimp in a single layer. Fry for 2-3 minutes on each side, then transfer to a bowl and remove the tails (you can actually remove them before frying).
Important: You don't need to touch, move or stir the shrimp while they're frying. Just lay them out, wait 2-3 minutes, turn them over, and after another 2-3 minutes, take them out.
Move on to making soft homemade tortillas. At this point, it should have been about 20 minutes since you kneaded the dough. Wait until 30 minutes have passed and it has finally risen.
Dust your work surface with flour. Take the dough and divide it into 4 equal parts. Roll each part into a ball and put it aside under a towel. Take out one ball at a time and roll into a flatbread 10-12 cm (4-5 inches) in diameter.
Place the flatbread on a heated skillet over medium heat. Cook for 1.5-2 minutes on each side until dark golden brown. Repeat with each patty.
Now prepare the dressing. Chop the parsley, add the lime juice, Greek yogurt and mix.
Finally, assemble the tacos. Spread the warm tortillas with the dressing, place the shrimp, mango and avocado salsa on top, drizzle with a little more dressing and serve. I recommend eating it right away, it tastes the best that way.
Enjoy!
Choose small shrimp - they are better for tacos. Buy raw shrimp (the shell protects the meat and preserves the flavor) and peel them at home. Of course, fresh shrimp is best, but you can also use frozen shrimp. If you buy frozen one, choose quick-frozen and avoid over-frozen (heavily frozen with lots of ice chunks).
To spice up your taco, add chipotle, jalapenos, or cayenne pepper.
Avocados and mangoes for salsa should be medium ripe. You can also add cilantro to the salsa for a brighter flavor.
You can use corn flour to make tortillas.
There are several ways. The first is quick. Put the frozen shrimp in a colander and place the colander in a large bowl of cold water for about 10 minutes. Then replace the water and submerge the shrimp again for another 10-20 minutes. After this time, the shrimp must be completely defrosted. The second method is an easier but longer process. Simply place the frozen shrimp in a bowl and leave in the refrigerator overnight.
Either way, do not attempt to thaw the shrimp in warm/hot water or in the microwave. They may defrost unevenly and lose their flavor.
Ideally, make the salsa before serving the tacos. If you prefer, you can slice the mangos and avocados ahead of time and store them in an airtight container in the refrigerator. Before making the tacos, remove the sliced mangos and avocados from the refrigerator to allow them to come to room temperature. It's best to add the spices just before serving anyway.
My recipe uses greek yogurt, so cooked tacos will spoil quickly even in the refrigerator. If you need to make the tacos in advance, you can prepare all the components (tortillas, shrimp, salsa, and dressing) in separate airtight containers and put them in the refrigerator. They will keep for 2-3 days. When ready to serve, simply reheat the shrimp and tortillas, then add the salsa and dressing.
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