Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
- 2 tbsp. olive oil
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 jalapeno pepper, seeded and chopped
- 4 huarache tortillas
- 1 cup shredded lettuce
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. In a small bowl, mix together chili powder, cumin, garlic powder, salt, and cayenne pepper. Set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add shrimp and sprinkle with the spice mixture. Cook for 2-3 minutes on each side until pink and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add sliced onion, bell pepper, and jalapeno pepper. Cook for 5-7 minutes until vegetables are tender and slightly charred.
4. Preheat the oven to 350°F. Place huarache tortillas on a baking sheet and bake for 5-7 minutes until crispy.
5. To assemble, place a crispy huarache tortilla on a plate. Top with shredded lettuce, cooked vegetables, and spicy shrimp. Sprinkle with crumbled queso fresco and chopped cilantro. Serve with lime wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Total fat: 16g
- Saturated fat: 5g
- Cholesterol: 180mg
- Sodium: 800mg
- Total carbohydrates: 22g
- Dietary fiber: 3g
- Sugars: 4g
- Protein: 28g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or beef.
- Queso fresco can be substituted with feta cheese.
Variations:
- Add sliced avocado or guacamole as a topping.
- Use corn tortillas instead of huarache tortillas.
- Add black beans or corn to the vegetable mixture.
Tips and tricks:
- Make sure to devein the shrimp before cooking.
- Adjust the spice level to your liking by adding more or less cayenne pepper.
- To make the tortillas extra crispy, brush them with olive oil before baking.
Storage instructions:
- Store leftover spicy shrimp huaraches in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the huaraches in the oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
- Serve the spicy shrimp huaraches on a colorful plate to make the dish pop.
Garnishes:
- Garnish with additional chopped cilantro and lime wedges.
Pairings:
- Serve with a side of Mexican rice or a simple green salad.
Suggested side dishes:
- Mexican rice
- Green salad
Troubleshooting advice:
- If the shrimp is overcooked, it will become tough and rubbery.
Food safety advice:
- Make sure to cook the shrimp to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Huaraches are a traditional Mexican dish that originated in Mexico City. They are named after the sandal-like shape of the tortilla.
Flavor profiles:
- Spicy, savory, and slightly tangy.
Serving suggestions:
- Serve as a main dish for a Mexican-themed dinner party.
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Region: Mexican