Rick Martinez’s cookbook,Mi Cocina, explores Mexican regional cooking.
These buttery shrimp tacos were first created by Eduardo Angulo, the owner of Los Arcos in Mazatlan.
Transfer to a medium bowl and set aside.
Photo: Charlotte & Johnny Autry
Melt butter in the pan over medium heat.
Transfer to the bowl with the shrimp and toss to combine.
Wash and dry the pan.
Return the pan to medium heat.
Top with about 1/2 cup of the shrimp mixture and fold over like a taco.
Move to one half of the pan and repeat to make another taco.
Continue with the remaining tortillas, cheese and shrimp mixture.
Serve with lime wedges and salsa, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
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