THE BEST TACOS DORADOS DE CAMARÓN CON PAPA | CRUNCHY TACOS AND SALSA

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a lower-calorie protein alternative, while canned tuna is more affordable.

Peel the potatoes.

Cut the potatoes into small pieces.

Rinse the potatoes quickly.

Transfer the potatoes into a small saucepan and cover them with water.

Add chicken bouillon to the saucepan with the potatoes.

Set the stove to high heat and cook the potatoes for 25 minutes.

Clean, peel, and devein the shrimp, cutting it into bite-sized pieces.

Season the shrimp with 1/2 teaspoon of cumin, 3 tablespoons of chipotle sauce, total seasoning, and black pepper; mix and refrigerate until ready to cook.

Remove the stem from the jalapeno and transfer it into a saucepan with the 3 roma tomatoes, covering them with water.

Set the stove to high heat and bring the jalapeno and tomatoes to a boil.

In a small frying pan, add a little oil and set it to medium heat to heat up.

Once the oil is hot, add 1/4 small white onion and lightly fry until softened.

Add 5 chile de arbol and 4 red jalapenos to the frying pan; adjust the amount based on desired spiciness.

Add sugar to the frying pan.

Once the onion has softened, turn off the heat and transfer everything to a blender cup.

Fry the chile de arbol until softened, being careful not to burn it, then transfer to the blender cup.

Once the tomatoes and jalapenos have boiled, drain the water and allow them to cool.

Transfer the tomatoes and jalapenos to the blender cup, adding black pepper and salt; blend until smooth.

Transfer the salsa to a bowl and taste for salt, adjusting if necessary.

Check the potatoes after 20 minutes; they should be soft.

Drain the water from the potatoes and mash them.

Add 1 tablespoon of butter to the potatoes and melt it.

Add black pepper and 1 tablespoon of cornstarch to the potatoes; mix together.

Grab a small frying pan and set it on medium-high heat, melting 1 tablespoon of butter.

Add chopped onion to the frying pan and cook for 2 minutes.

Add minced garlic and cook for 30 seconds.

Add chopped tomatoes (seeds removed) and cook for another minute.

Add the shrimp to the frying pan and cook for 2 minutes.

Mix in the mashed potatoes with the shrimp mixture and taste for salt, adjusting if necessary; turn off the heat.

Let the filling cool for 10 minutes before adding cheese; mix to combine.

Grab a small frying pan, set it on medium heat, and add about 1/2 cup of oil to heat up.

Microwave the tortillas for 1 minute in a ziploc bag to soften them.

Fill each tortilla with the shrimp and potato filling, folding them in half and pressing down.

Fry the tacos in the hot oil for about 3 minutes until golden on one side, then flip and fry for another 3 minutes on the other side.

Remove the tacos from the oil and place them on a paper towel; repeat the process until all tacos are fried.

Dress the tacos with queso fresco, cabbage, and onion, adding lime and salt to the onion and cabbage if desired.

Top the tacos with the prepared salsa and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens