Puerto Rican Tacos Recipes

PUERTO RICAN SHRIMP TACOS

Steps:

• Pat the shrimp dry, dice into pieces and place in a bowl. Sprinkle with the Sazon spice packet and a drizzle of olive oil. Toss to combine and set to the side while you continue to prep.
• In a medium deep skillet heat some olive oil. Once hot, add onion, salt, pepper and sauté until tender, about 5 min. Add garlic and sauté another minute. Drain tomatoes and add to the skillet and season with a little more salt and pepper. Cook on medium-low for about 10 minutes. After 10 mins of cooking add the diced shrimp and stir to combine. Remove from heat after 5 minutes. Shrimp cook very fast, be careful not to overcook it.
• Prep your toppings. Slice cabbage, and avocados if using.
• Warm the tortillas. You can wrap them in a damp paper towel and heat in the microwave for a few seconds or place in a hot, dry skillet until tortillas start to brown.
• Assemble the tacos, I like to put the lettuce, cabbage, etc. on the bottom and shrimp on the top.
• serve with extra limes on the side.
• Add all of the ingredients into a food processor or blender (or place in a deep bowl and use an emulsion blender) and mix until smooth. If it's a little too thick add a little more lime juice or olive oil until it reaches a pourable consistency.

JALAPEñO AND LIME-MARINATED SKIRT STEAK TACOS

Steps:

• Marinate and cook the steak:
• Combine jalapeño, garlic, cilantro, lime juice, oil, salt, pepper, and cumin in a large resealable bag or bowl. Add steak and toss to coat; if using bowl, wrap with plastic. Marinate at least 30 minutes at room temperature or chill up to overnight in refrigerator, tossing occasionally.
• Let steak sit at room temperature 30 minutes before cooking if chilled. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade, scraping off any bits that cling to meat; discard marinade. Grill steak 2-3 minutes per side for medium rare. Let rest 10 minutes before thinly slicing against the grain.
• Assemble the tacos:
• Warm tortillas in a microwave, oven, or over a gas flame. Divide steak among tortillas, then top with salsa, avocado, sour cream, queso fresco, if using, cilantro, and onion. Serve with lime wedges alongside.
• Do Ahead
• Steak can be marinated 1 day ahead; keep chilled.