Shrimp Street Tacos
Top these little street tacos with peach salsa in the summertime and serve with old school margaritas for a terrific casual summer meal by the pool that packs a wow-factor your guests will be talking about the next day!
Ingredients
- 1 lb raw shrimp--deveined, shell (including tail) removed (cut into bite-sized chunks)
- 1 cup corn starch
- 1 batch peach salsa
- a neutral oil, like canola, for frying
- 24 white corn street taco tortillas (steamed so they're pliable)
Instructions
- 1 Place the corn starch in a bowl and add the shrimp pieces--mix to coat each piece with corn starch.
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Soften your tortillas by heating them in moist paper towels in the microwave and set aside. Heat oil in a wok or other deep pan, to about 350*. Add shrimp in batches and fry for a couple of minutes until they are lightly golden. Don't overcook, or the shrimp will become dry and kind of tough. Frying only take 2-3 minutes--try to turn the pieces at least once during this process. Take shrimp out and let them drain on paper towels. Let the oil come back to temperature and fry the next batch. You don't want to overcrowd the pieces, or they won't crisp up properly.
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Using two tortillas at a time, fill with the fried shrimp and top with a generous amount of the peach salsa. Serve with rice and beans and old-school margaritas!
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