There are several traditional ways that tacos are cooked in Mexico and filling a "pre-manufactured store bought crunchy taco shell" with greasy ground beef is not one of them! Today's Baja style Shrimp Taco recipe is a grilled taco. The flour tortilla is first placed on a hot flat top grill. The ingredients placed on the tortilla, then the tortilla is grilled crisp. Grilled flour tortilla tacos like this are often sold to tourists in Baja California. For the most part, flour tortillas are tourist food.
Tacos de Camarones are a Baja California style gringo tourist trap treat. Most visitors of Baja California come from California. Shrimp Tacos do appeal to California tourists. Avocado is almost always a featured ingredient on a Baja style Shrimp Taco. Tomato Salsa is also preferred Baja California tourists.
"Chile Arbol Molida" translates to ground dried Arbol Chile Peppers. Chile Arbol has a classic Mexican chile pepper flavor that is in the upper end of the medium hot Scoville chile pepper heat range. Chile Arbol is the perfect spicy pepper for flavoring a tourist trap shrimp taco, because the spicy heat causes cervesa sales to skyrocket!
For today's recipe the taco garnishes must be prepared and ready before starting to grill the shrimp and the tortilla. It only takes a few minutes for a tortilla to be grilled crisp and for the shrimp to be fully cooked. The tortilla can be folded while it is hot, but once the tortilla cools, it will become brittle. Grilled tacos are almost always folded on the flat grill, or in the pan, before being served.
This recipe yields 1 2/3 cups of salsa.
There are many tomato salsa recipe variations. Every cook adds their own touch! This is a very mild tasting tomato salsa.
Step 1: Place 1 cup of diced tomato into a mixing bowl.
Add 1/3 cup of chopped onion.
Add 1 thin sliced green onion.
Add 1 tablespoon of chopped cilantro.
Add 1/2 of a minced garlic clove.
Add 2 teaspoons of minced green serrano pepper.
Add sea salt and black pepper.
Add 1 1/2 tablespoons of rice vinegar.
Add 1/2 tablespoon of lime juice.
Step 2: Mix the ingredients together.
Chill the salsa for 5 minutes so the flavors meld.
Chile Arbol Camarones:
This recipe yields enough for 1 large taco.
Step 1: Heat a sauté pan over medium/medium low heat.
Add 1 tablespoon of blended olive oil.
Add 6 large peeled and deveined shrimp. (Remove the tails.)
Season the shrimp with sea salt and black pepper.
Sauté the shrimp, till they are almost fully cooked.
Step 2: Add 1/2 cup of water.
Add 1/4 teaspoon of ground dried chile arbol.
Toss the ingredients together.
Simmer and reduce till the liquid is almost evaporated and the chile arbol clings to the shrimp.
Keep the shrimp warm on a stove top.
Baja Taco de Camarones Arbol:
This recipe yields 1 large Baja style taco.
Step 1: Heat a cast iron griddle over medium/medium low heat.
Pour 1/2 tablespoon of lard or vegetable oil on the griddle.
Place a large 8" to 10" flour tortilla on the griddle.
Grill the tortilla till it is a light golden color.
Step 2: Flip the tortilla over.
Immediately sprinkle some grated queso fresco on the tortilla.
Place a few thin avocado slices on the tortilla.
Sprinkle some thin sliced endive lettuce or cabbage on the tortilla.
Spoon a generous amount of tomato salsa on the tortilla.
Place the arbol shrimp on one half of the tortilla.
Step 3: Use a spatula to fold the tortilla in half over the shrimp.
Grill the taco on both sides, till the tortilla is crispy golden brown.
Use the spatula to set the Baja taco de arbol camarones on a plate.
Serve the taco with items like:
- black beans
- a dollop of sour cream
- 1 thick slice of lime
- endive lettuce leaves or thin sliced cabbage
- yellow sunburst tomato halves
- black olive halves
- thin slices of green onion
- hot sauce on the side
Baja California tourist trap beach food! This is a tasty shrimp taco!