El Torito Shrimp Taquitos

El Torito Recipe

6 (8-inch) flour tortillas
6 tablespoons Serrano-Pepita Dip

Shrimp Filling
1 pound thawed shrimp, diced 1/2-inch
2 teaspoons fresh garlic, chopped fine
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter
2 tablespoons green cabbage, finely julienned
2 tablespoons red cabbage, finely julienned
2 tablespoons carrots, finely julienned
2 tablespoons red onion, finely julienned
1/2 cup coarsely chopped cilantro leaves
1/4 cup shredded jack cheese
1 tablespoons vinaigrette dressing
2 teaspoons canned minced jalapenos
2 teaspoons jalapeno juice

Shredded lettuce,
fried tortilla strips
grated cotija cheese,
El Torito Red Pepper Dip
El Torito Fruit Relish

Saute shrimp with garlic, salt, pepper and butter until almost done. Remove from fire and transfer to mixing bowl. Add remaining ingredients to the mixing bowl and mix well to ensure complete incorporation of products. Cool filling before preparing taquitos.

Source: El Torito Executive Chef Pepe Lopez

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