CALORIES IN SHRIMP TACOS FLOUR TORTILLAS RECIPES

Steps:

• Step 1: Using a medium bowl, whisk 1 large egg. Add 1 cup ice water and whisk until combined. Add 1 cup sifted all-purpose flour and whisk just until combined. Do not overmix. Use batter immediately.
• Step 2: Place 1/4 cup quinoa on small plate. Dip 2 large shrimp in egg batter to coat, allowing excess to drip off. Press shrimp into quinoa to coat on both sides.
• Step 3: Using a small saucepan over medium-high heat, heat 1 inch of canola oil to 350 F. Fry shrimp until cooked through, about 2 minutes. Drain on paper towels.
• Step 4: Divide 3 tablespoons chipotle sauce between 2 shot glasses. Roll shrimp and 2 slices avocado inside 2 (5-inch) flour tortillas. Place tacos vertically in shot glasses. Garnish with 2 sprigs fresh cilantro.

Steps:

• 1.

  For the mini taco shells, cut 40 (2-1/2-inch-round) circles from fajita-size flour tortillas. Heat vegetable oil in a large nonstick skillet over medium-low heat. Fry tortilla rounds for 1 to 2 minutes or until lightly browned, turning halfway through. Transfer to paper towels to cool. Wipe skillet clean. 

• 2.

  Cut each shrimp into 4 pieces; transfer to medium bowl. Add Tajin seasoning and toss to coat. Melt butter in same skillet. Add shrimp; cook over medium heat for 5 to 6 minutes or until liquid is evaporated and shrimp are heated through. Stir in lime juice. 

• 3.

  For tacos, place shrimp on center of each fried tortilla round. Top each with corn and crumbled Cotija cheese. Drizzle with hatch green chile sauce and sprinkle with fresh cilantro, if desired. Fold sides of tortilla rounds up to hold filling. Serve immediately.