Mexican Shrimp Tortillas
A fun buffet-style way to enjoy Mexican food! Use cooked chicken instead of shrimp – for a more kid-friendly and economical version.
2 pounds medium shrimp, washed, patted dry, shelled and deveined
Pinch of salt
10-12 oz. jar of gluten-free salsa - check label for allergens (we use Green Mountain Gringo or Newman’s Own)
8- oz. package corn tortillas plus oil for frying
1 large green bell pepper
1 large yellow bell pepper
1 large red bell pepper
1 medium sized bunch of fresh cilantro
Additional garnishes such as sour cream and shredded cheeses (omit for dairy free), guacamole, and shredded lettuce.
Fill a large saucepan halfway with water and bring to a boil over medium heat. Add a pinch of salt and the shrimp and cook for about 1-2 minutes. When done (pink and opaque) place in a colander and drain well. Place the cooked shrimp in a large Tupperware container and lightly toss with salsa, cover and refrigerate for about 2-4 hours.
When the shrimp is marinating slice up the peppers into thin julienne slices, and prepare any other garnishes you would like to serve with the tortillas, keeping in mind any food allergies.
When ready to serve, place a scant layer of oil in a large skillet, and heat over medium-high heat. Place the corn tortillas in the skillet and lightly fry until slightly golden, about 1½ minutes. Remove from the pan and drain on paper towels. Once drained, place tortillas on a plate and cover with tin foil to keep warm until all tortillas are lightly fried.
Serve the tortillas buffet style on a table or counter top with the shrimp, peppers, cilantro and other garnishes in their own bowl - let each guest assemble their own tortilla. Have each guest roll or fold each tortilla once filled with shrimp and garnishes… and enjoy!
Serves about 6.
Back to Search