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Mexican | |
| 2 tablespoons corn oil 1/4 medium onion, finely chopped 2 green serrano chiles (or to taste), seeded and thinly sliced 2 medium tomatoes, peeled and finely chopped 9 oz (250 g) cocktail (or fresh) shrimp, peeled and cleaned 3 sprigs cilantro Sea salt 8 4 1⁄3-inch (11 cm) corn tortillas | |
| 1.Heat the oil in a skillet over medium heat. Add the onion and fry for 2 minutes (do not let it brown). 2.Add the chiles and cook for a few seconds. Add the tomatoes, and cook for 3 minutes. 3.Add the shrimp, then cook for 1 minute, until the shrimp are just opaque and pink. 4.Add cilantro and salt to taste. Remove from heat and serve hot in the tortillas. | |
Unrated | |
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