Was planning on making a batch of my bacon-wrapped “Mojo Shrimp” appetizers the other night, but plans fell through. Looking around the kitchen I noticed a stack of fresh gorditas, and though, “Hmmm…”
Victoria added this one to the “Top 10″ list…
Shrimp-N-Bacon Soft Tacos
¼ cup olive oil
1 tsp Worcestershire sauce
½ tsp hot sauce (I like Franks)
1 tsp lime juice
½ tsp smoked paprika
1lb raw shrimp (26-30ct) shelled & deveined
½ white onion, julienned
2 cloves fresh garlic, sliced
1/2 lb thick sliced bacon, chopped
2 avocados, peeled & sliced
6 flour gorditas, warmed
6 Tbs Crema (Mexican sour cream)
1 batch Perk’s Pico de Gallo
Make Pico, and chill 1-2 hours while preparing the rest of the meal.
Mix first 5 ingredients, and toss with shrimp. Cover and fridge 1 hour.
Sweat onions, with bacon and garlic in a medium-low pan 10-15 minutes, until onions start to clear.
Add shrimp (discard marinade), cover and cook until shrimp are just pink through.
Assemble contents of pan, along with remaining ingredients, evenly on gorditas, and serve.
Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.