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Shrimp Tacos au Gratin - La Gourmandista
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Tacos of the Gorvernor

Shrimp Tacos au Gratin

Viviana Alvarez
Frequently people ask me for a "taco recipe" and I explain that anything you roll into a tortilla will be the perfect taco recipe. However, this is an actual thing that's only served as a taco.
Imprimir/Print/Imprimez Pin
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 8 tacos
Calories 224 kcal

Utensilios/Equipment/Ustentsiles

  • Chopping board
  • Chef's Knife
  • Medium Skillet with lid
  • Small saucepan
  • Immersion blender or blender
  • Medium bowl
  • Comal or griddle
  • Spatula
  • Spoon

Ingredientes/Ingredients/Ingrédients
 

For the Shrimp:

  • 1/2 onion finely diced
  • 1 clove garlic minced
  • 1 dash olive oil
  • 15 shrimp medium, shelled and de-veined
  • 150 g cheese Mozzarella, Chihuahua, or Emmental
  • Salt and Pepper to season

For the Sauce:

  • 1/2 onion finely diced
  • 1 clove garlic minced
  • 2 Roma tomatoes cored, seeded, cubed
  • 5 g tomato paste
  • 2 chipotle peppers in adobo
  • 30 g crème fraîche

To assemble the tacos:

  • 8 flour tortillas
  • 1/2 avocado sliced
  • 2 Roma tomatoes cored, seeded, finely cubed
  • 1/2 onion finely diced
  • Chile serrano or jalapeño finely diced, seeded (if desired)

Preparación/To Prepare/Préparation
 

For the shrimp:

  • On your stove top set to medium-high heat, sauté the onion in the olive oil. Then add the garlic, and a moment later add the shelled and de-veined shrimp. Season and sprinkle with the grated cheese on top. Cover with the lid and let the remaining heat melt the cheese on its own away from the heat.

Prepare the Sauce:

  • In a saucepan with some olive oil sweat the onion. Then, add te garlic and the tomato concassé and at least one chipotle pepper in adobo (being careful on how spicy you want your sauce to be). Season with salt and freshly ground pepper. Once your sauce is well cooked and seasoned, mix in the crème fraîche, put it in the blender or use an immersion blender to process the sauce, and verify seasoning once more.

Assemble the tacos:

  • Once both preparations are ready, heat up your tortillas in a griddle or a 'comal'. Your tortillas can be flour or corn, it's up to you. I personally prefer the flour tortillas as these tacos are originally served.
  • Assemble your tacos by putting some of the grated shrimp, generously add some sauce, and decorate with some pico de gallo prepared by mixing the onion, tomato, and chili peppers in a separate bowl. A slice or two of fresh ripe avocado will add a little something to your bite.
  • Lastly, enjoy!