I found this recipe online recently. Unfortunately, I did not make a note of the blog I got it from. These are delicious. We have had them twice in the last 5 days! The sour cream sauce is what makes them. I did add some red pepper flakes to spice up the shrimp a bit. While the homemade tortillas were good, for me they were not good enough to spend the time and trouble making them. The second time we had them, we used store bought flour tortillas and they were just as good!
Shrimp Tacos on Homemade
Tortillas
For tortillas:
3 cups all-purpose flour (plus
extra for flouring the board)
1/3 cup vegetable oil, with
extra for coating
1 teaspoon Kosher salt
3/4 to 1 cup warm (not hot)
water
Mix flour and salt in a bowl.
Add vegetable oil and mix lightly, then add warm water gradually, kneading
until you have a soft dough.
Divide the dough into 12 equal
balls, coat them lightly in vegetable oil, then cover with a dish towel and let
the dough rest for 15 minutes.
On a floured surface, roll each
ball into the familiar tortilla size and shape. Stack them out of the way,
separating layers with wax paper or plastic wrap.
Preheat an ungreased griddle (I
used a cast iron pan). Throw a tortilla on and cook until it begins to puff and
the bottom is brown in a few spots.
Flip the tortilla and press down
on the top, squeezing out air pockets. After about a minute, remove the
tortilla and keep warm in the oven or wrap them in a cloth.
For tacos:
2/3 cup sour cream
1 teaspoon sugar
1 tablespoon chopped cilantro
juice of half a lime
1 pound frozen pre-cooked shrimp
(thawed and dried)
1 tablespoon olive oil
salt and pepper to taste
1 avocado, cubed
grape tomatoes, halved
lettuce, shredded
Combine the sour cream, sugar,
cilantro and lime juice to make a cream sauce. Set aside.
Heat the olive oil in a large
skillet. Toss the shrimp in. Add salt and pepper and sauté until just heated
through.
Wrap in the tortillas and serve
with avocado, tomatoes and lettuce.