Crisp taco shells filled with spicy green chillies, shrimp and aromatic spices. Ricotta cheese and cilantro add a fresh new twist to its taste. A family favourite that’s something special and oozing with flavor.
Cuisine Preparation Time Serves Type
Mexican 30 Minutes 4 Non – Veg
100 g Ricotta cheese
2 tbsp Cilantro; minced
4 Garlic cloves; minced
1 tbsp Azafran Cold Pressed Sesame Oil
1 Onion; chopped
450 g Shrimp; peeled and deveined
250 g Green chilies; chopped
1/4 tsp Salt
1/8 tsp Pepper
In a bowl, add the ricotta cheese, cilantro, half of the minced garlic, salt and pepper. Keep it aside.
Heat oil in a skillet, add the onion and saute till it becomes tender.
Add the shrimp, chillies and pepper. Add the remaining garlic and cook till the shrimp turns pink.
Serve the shrimp mixture in tortillas with the ricotta mixture, salsa and lime wedges.
Kitchen Tip Any leftover shrimp? Serve it over hot pasta with a sprinkle of Parmesan cheese.