2 minute read
Sunday Girl Eats
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Shrimp Tacos with Tomato Jam
Homemade Taco Tuesday has never looked so good
INGREDIENTS
Corn Tortillas
2 cups masa harina 1 1/4 cups warm water 1/4 tsp kosher salt
Tomato Jam
2 lbs Roma tomatoes, cored and chopped into 1” pieces 2 tbsp apple cider vinegar 1/2 cup packed brown sugar 1 tsp ground ginger 1 tsp kosher salt 1/2 tsp ground cumin 1/4 tsp paprika 1/4 tsp red pepper flakes
Tacos
1 pound medium shrimp, peeled and deveined 1 tbsp olive oil garlic powder kosher salt ground cumin chili powder onion powder
Optional Toppings
Guacamole Queso Fresco Slaw
by
SUNDAY Girl EATS
DIRECTIONS
Prepare the tomato jam ahead of time. Add the ingredients for the tomato jam to a dutch oven or heavy bottomed skillet. Stir to combine and bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, for about two hours. The tomato mixture should be thick with no liquid remaining. Transfer to canning jars. Let cool completely and cover before refrigerating.
Combine the shrimp and olive oil in a medium bowl and season with the garlic powder, kosher salt, ground cumin, chili powder and onion powder to taste. Transfer to the fridge until ready to grill.
Preheat your electric griddle to 450° F or medium-high heat for
stove top. For the tortillas, add the masa harina, water and salt to a medium bowl and stir to combine. Use your hands to continuing combining the ingredients. If the mixture is too dry, add water one tablespoon at a time. Divide the dough into 16 small portions and flatten into 6” round tortillas by hand or using a tortilla press. Transfer the tortillas to the griddle and cook till each side is lightly browned. Transfer to a plate and cover to keep warm and to keep from drying out.
Grill the shrimp until cooked through. Spread the tomato jam on the tortillas and top with the shrimp, guacamole, queso fresco and slaw or toppings of your choice.
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