Another one of the best things about tacos is, just as amazing as the ingredients are on the inside, the way the shell is prepared can make all the difference in how you experience them as well. So I’ve taken the liberty and made adjustments to the shell to ensure that this cajun curry taco passes the test on all fronts. Here’s what I’ve got…
Spraying a cooking sheet with cooking spray, I cook a corn tortilla, lay them on the cooking sheet and lightly gloss over the tortillas with more cooking spray. Baking in the oven at 400°
F for five minutes and then flipping them over, baking for another 5 to 10 minutes until crispy. OR, you can simply purchase the tortillas pre-made from the grocery store and save yourself the extra steps.
When using an open-faced tortilla, or tostada shell, I like to use refried-beans — mainly as a glue to hold everything together because I tend to pile on the toppings. However, that’s not necessary! Just top with cilantro-lime sauce, lettuce, the corn mixture and shrimp and enjoy!
Heat vegetable oil in a deep skillet or pot on medium heat to about 375°F. Using homemade masa dough, roll about two tablespoons in your palms and flatten them in a tortilla press.
No tortilla press? Take two sheets of parchment paper or a clean plastic bag. Place the masa dough between the bag/parchment paper and using a small pot or skillet, press down on the dough gently until a perfect circle forms.
Lay the dough into the oil until it floats and then take a wooden or metal spatula and press off-center into the shell. This should take no more than 20-25 seconds in total. They will cook quickly.
When eating the puffy taco, I typically like to cook the curry shrimp in butter, so that I get a true curry sauce. This is because the curry and cilantro-lime will fall down into every crack and crevice of the puffy taco, make the bottom a bit soggy and — it’s pretty much life changing.
IN A BURRITO: Self-explanatory, with the pleasure of double the ingredients!
Are you interested yet? Let’s get into this recipe..
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