Cookstr.com

Shrimp Taco Dorado

Updated February 23, 2016

Cookbook

Amor Y Tacos

Published by Stewart, Tabori & Chang

This image courtesy of Sarah Remington

The dorado taco is a supertaco—a new trend in which the basic taco is elaborated upon by adding more salsas, cheese, and garnishes; adding layers; toasting and frying; and generally pushing the taco to its limit. A good dorado is gooey, substantial, and filling—a corn tortilla fried on the griddle with a little butter or oil until golden and half crisped, then stuffed with cheese and any number of fillings and sauces. This taco, a favorite of mine, tops melted cheese with garlicky shrimp, guacamole, and chipotle salsa, then finishes with a spoonful of sweet-hot mango habanero salsa and fresh cilantro sprigs. It all comes together quickly, so make sure everything is ready to serve before you start cooking the shrimp.

Makes12 substantial tacos, enough for 6 hungry people

CostModerate

Moderate

Total Timeunder 1 hour

OccasionCasual Dinner Party, game day

Recipe Coursemain course

Dietary Considerationpeanut free

Equipmentgriddle

Mealdinner, lunch

Taste and Texturecheesy, hot & spicy, savory, smoky, sweet

Ingredients

  • 1 tablespoon plus 2 teaspoons butter or olive oil
  • 1 teaspoon chopped garlic
  • 1 pound medium shrimp, peeled, tails removed, and cut in half if large
  • 1 teaspoon finely chopped chipotles in adobo
  • 1?4 teaspoon salt
  • Large corn tortillas
  • 1 1?2 cups grated Jack cheese
  • Chipotle Salsa (recipe follows)
  • Guacamole (recipe follows)
  • Mango Habanero Salsa (recipe follows)
  • Cilantro sprigs
  • 1/2 cup mayonnaise
  • 2 tablespoons finely chopped chipotles in adobo
  • 1 teaspoon fresh-squeezed lime juice, or to taste
  • 1 teaspoon water (optional)
  • 2 ripe Hass avocados
  • 1 tablespoon fresh-squeezed lime juice (about 1 lime)
  • 1/2 teaspoon kosher salt
  • 1/4 cup finely diced white onion
  • 1/4 cup chopped cilantro
  • 1 serrano chile, minced (optional)
  • 2 tablespoons cored and seeded Roma tomatoes, diced
  • 2 tablespoons peeled ripe mango, cut into small dice
  • 1 teaspoon blanco tequila
  • 1 teaspoon lime juice
  • 1 tablespoon goat cheese, crumbled
  • 1 tablespoon pomegranate seeds
  • 3/4 cup firm but ripe mango, peeled and cut into 3/8-inch dice
  • 1/2 cup Roma tomato, cored and cut into small dice
  • 2 tablespoons finely diced red onion
  • 1/2 teaspoon minced habanero chile
  • 1 tablespoon fresh-squeezed lime juice, or to taste
  • 1/4 teaspoon kosher salt, or to taste
  • 1/2 teaspoon sugar
  • 1/2 teaspoon rice vinegar
  • 1/2 teaspoon chopped fresh mint leaves
  • 1 tablespoon chopped cilantro

Instructions

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