Camarones al Ajillo tacos with avocado salsa verde
Serves | 4-6 |
Region | Mexican |
Ingredients:
For the garlic confit:
- 8-10 garlic Cloves (whole)
- Olive oil
For the schrimps:
- 2-3 Tablespoons garlic confit (puree)
- 1 Pound wild shrimps (peeled and devained)
- 1 Tablespoons Mexican chile piquin (or as desired)
- 1/4 cup white wine
- Salt and fresh grounded pepper
- 1 tablespoon cilantro minced
For the garnishing and filling:
- Corn or flour tortillas (warmed up or cooked)
- Cabbage (shredded)
- Radishes (finally cut)
- Red or white onions (julienne)
- Cilantro
- Organic baby shoots (optional)
- Lime wedges (optional)
- Avocado tomatillo salsa verde (recipe to be posted soon - substitute for avocado slices or guacamole)
Directions:
For the garlic confit: | |
Place the garlic in a small sauté pan and add the oil and garlic. Cook the garlic in low fire until it turns golden brown and tender. Let it cool down for a few minutes. Place the garlic and oil in a blender and puree. Reserve | |
For the shrimps: | |
In a medium fire heat up a skillet and add the garlic puree and the piquin chile. Cook for about 3 minutes. Season the shrimps with salt and pepper and add to the skillet. Stir well. Add the wine and cook for 3-4 minutes or until the alcohol completely evaporates. Adjust the seasoning if necessary. Turn the pan off and add the cilantro. Make the tacos with any of the ingredients listed and serve immediately. Enjoy! |