Shrimp Tacos
4 servings
30 minutes
We make the taco tortillas and the flour ourselves — and it's fun and delicious. But at home, it's better not to rack your brains and buy ready-made corn tortillas — you can find them in the bread departments of large supermarkets. As for the filling: we got an interesting combination of shrimp, tomato, tangerines and sweet potato, which we bring to the state of the most delicate cream, combining it with cream and honey. The recipe calls for lemongrass sauce, which can be found in stores. Recipe by Dmitry Kishov, chef of the Tacobar restaurant.
1
First, prepare the cream sweet potato. Cut the sweet potato into cubes and bake at 180 degrees for 15-20 minutes depending on the size of the tuber. Then blend the cooked sweet potato with cream and honey.
- Sweet potato: 40 g
- Cream: 40 ml
- Honey: 8 g
2
Next is the filling. Sauté shrimp in a pan with lemongrass salsa. Cut mandarins into cubes.
- Shrimp: 160 g
- Lemongrass-ginger salsa: 40 g
- Mandarins: 40 g
3
Spread sweet potato cream on the corn tortilla, then add mandarin cubes, followed by shrimp and cilantro. Garnish with sesame.
- Sweet potato: 40 g
- Mandarins: 40 g
- Shrimp: 160 g
- Cilantro: 20 g
- Sesame seeds: 20 g
- Corn tortillas: to taste