Shrimp Tacos with Pico de Gallo

Its been a while since my last post. I've been busy running to the OR every chance I get. Now that I'm doing my family med rotation things have calmed down a bit and its back to the kitchen.


Tortillas
Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon margarine
3/4 cup water

Whisk together the flour, salt and baking powder in a large mixing bowl. Add the margarine and mix in with your fingers until it is well distributed. Add the water and mix with your hands until a ball of dough has formed. You may need to add a little more water to form a solid ball of dough. Kneed the dough for a few mins and then separate into 12 balls. Roll each ball out until a flat tortilla is formed. Fry the tortillas in a dry pan for about 30-45 seconds on each side. Don't worry if the tortilla seems stiff once it is done cooking. As you stack them and keep them warm they soften up.

Shrimp Taco Filling
Ingredients:
1 medium sized onion, diced
2 cloves of garlic, crushed
2 cups peeled shrimp
1 tsp cumin
1/2 tsp red pepper flakes
1 tsp olive oil

In a pan, sauté the onions in the olive oil until soft, about two mins. Add the garlic, shrimp, cumin and red pepper flakes and cook until the shrimp have all turned pink.

Pico de Gallo
Ingredients:

• 2 medium tomatoes, diced
• 1 onion, finely chopped
• 1/2 fresh jalapeño pepper, seeded and chopped
• 3 tbsp chopped fresh cilantro
• 1 avocado, diced
• 1 green onion, finely chopped
• Salt and pepper to taste

Cut the tomatoes in half and remove the pulp (otherwise the pico de gallo will be too wet), then chop. Add all of the ingredients to mixing bowl and stir. Serve on top of the tacos. 

**If you aren't ambitious enough to make your own tortillas I'm sure store bought ones will work just fine. Add the shrimp mixture and a few tablespoons of pico de gallo and enjoy!