Shrimp and Zucchini Flower Tacos
Grilled Shrimp and fried zucchini flower tacos, topped with avocado, tomato, and queso fresco.
Ingredients
- 8 small flour tortillas
- 1 tbsp. butter
- 1 pound Gulf shrimp, peeled and deveined
- ⅛ tsp. kosher salt
- ¼ tsp. crushed red pepper flakes
- 1 clove minced garlic
- 1 tsp. paprika
- 1 tbsp. fresh parsley, minced
- 1 tbsp. extra virgin olive oil
- 2 cups vegetable oil
- 1 beaten egg
- ⅓ cup flour
- 6 tbsp. buttermilk
- 8 zucchini flowers, pistons removed
- 1 sliced avocado
- 1 cup halved cherry tomatoes
- 1 cup queso fresco
Instructions
- On a grill pan, melt the butter and grill the tortillas on both sides. Remove the tortillas and set aside.
- Toss the shrimp with the salt, pepper, garlic, paprika, parsley, and extra virgin olive oil. Then grill them on the hot grill pan until they're completely opaque and cooked. Set aside and cover with foil to keep warm.
- In a three quart saucepan, heat one inch of vegetable oil to 375 degrees using a frying thermometer.
- In a bowl, place the egg and then stir in the flour. Then, stir in the buttermilk. The batter will be lumpy, and should be the consistency of pancake batter. When the oil is hot, dip each blossom in the batter, and let the excess drip off. Fry the flowers in two batches, for about a minute on each side, until they're golden. Drain on a wire rack.
- Fill each tortilla with one flower, shrimp, avocado, tomato, and queso fresco.
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