This is a really simple dish. Basically take a bunch of shrimp, toss them in cilantro. Heat up a pan with olive oil. Toss in shrimp, garlic and cilantro, cook till opaque, add in diced tomatoes or halved cherry tomatoes at last-minute, just to warm up. Meanwhile heat up tortillas as you usually do. We just heat one by one on a frying pan with nothing in it, note, be careful, you could ruin your pan as we have. It beveled under the heat but we also have an annoying electric stove top. Anyway, add the shrimp, fresh squeezed lime wedge, a piece of avocado if you have one, some sour cream if you have, to your tortilla and voila, a lovely bite of mexicana americana Alla Karine and Paul. Actually, I have to say this was Paul’s recipe he discovered from a friend while living in an artist loft in downtown Detroit.
18 or so shrimp for 2 people about 3 tortillas each
6 flour tortillas
1 avocado sliced in 6 pieces-one piece per tortilla
a bunch of cilantro
a handful of cherry tomatoes or 2 plum tomatoes diced
2 tablespoons sour cream-preferable full fat!
you can add some hot peppers too