Devil Shrimp Tacos

Directions

Tortilla

Combine 2 cups corn flour and seasoning with water in a medium size bowl. Mix thoroughly until you get a soft dough, about 2 minutes. If it is too dry, add more water a little at a time.

Divide dough into about 16 1 oz. balls. Cut pieces of parchment or plastic to cover top and bottom of tortilla press. Take one ball from bowl, (cover bowl with a damp cloth while making each tortilla so they don’t dry out) and place on the bottom plate, cover with wrap or paper and press.

Repeat pressing process till all tortillas are made.

Heat fry pan or griddle over medium heat. Remove wrap from tortilla and place one at a time in hot pan. Cook for about 30 seconds, making sure you turn tortilla about 3 times so cooked well.

Once tortilla is cooked, place on a plate and cover with a napkin till ready to make your shrimp tacos. Repeat till all tortillas are cooked.

Dressing

Squeeze fresh lime with a 2 in 1 Citrus Press into a salad dressing cruet. Using a funnel Add additional ingredients. Place cap on bottle and shake well. Pour over a bowl of coleslaw. Toss with Grip and Grab. Set aside.

Chipotle Aioli

In a prep bowl add mayo and mix in Chipotle Aioli Seasoning with a splash of lemon. Set aside for about 15 minutes to meld flavours.

Devil Shrimp

In a large fry pan over medium heat, add oil and butter. When melted, add seasoning and mix. Rinse shrimp under water and pat dry with paper towel. Place shrimp in fry pan and toss to coat. Cook for about 3 minutes on each side. Remove from heat and squeeze ½ lemon over.

Time now to put it all together.

In a plate, lay a fresh made tortilla. Spread 1 tsp aioli over, add dressed coleslaw, position cooked shrimp over and then sprinkle cut cilantro over. Serve with additional coleslaw and some fresh veggies.

Enjoy.