🕶️Cuban-inspired shrimp tacos featuring savory black beans and sweet, fried plantains offer a balance of sweet, savory, and spicy flavors. Key components often include
rum-marinated shrimp, fried sweet plantains (maduros), black beans (often with cumin or garlic), and fresh toppings like avocado, quick-pickled onions, or cilantro. Rinse cilantro in lemon juice to get rid of that “soapy” taste :)
- Shrimp: Marinate for 15-20 minutes in a mixture of rum, garlic, lime juice, olive oil, and sometimes Pickapeppa sauce or cumin. Pan-sear for 2-3 minutes per side until pink.
- Plantains: Use ripe (yellow with black spots) plantains for a sweeter, caramelized taste. Slice into rounds or cubes and fry in oil until soft and golden brown.
- Black Beans: Sauté black beans with onion, garlic, cumin, and cilantro to enhance flavor.
- Tortillas: Use corn tortillas, lightly charred on an open flame or in a skillet for 15-20 seconds per side.
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Toppings/Salsa: Mango salsa (mango, red onion, serrano, lime), avocado crema (avocado, lime, cilantro). #TheEnd
🕶️Assemble by placing a layer of black beans on the tortilla, followed by sautéed shrimp, fried plantains, and topping with mango salsa and a squeeze of lime.
🕶️S is For Salsa Verde The PrincessTAY Way
A scratch-made green salsa (salsa verde) is
a tangy, vibrant, and, when roasted, smoky sauce made primarily from fresh tomatillos, green chiles, cilantro, and onion. It can be made in under 20 minutes by roasting or boiling the ingredients before blending
What’s In It For You…
- 1 lb (about 8-10) Tomatillos: Husks removed, rinsed (to remove stickiness), and halved.
- 1-3 Serrano or Jalapeño peppers: Stems removed (seeds left in for heat, removed for mild).
- 1/2 White Onion: Roughly chopped.
- 2-3 Garlic Cloves: Left in their skin for roasting.
- 1/2 cup Fresh Cilantro: Roughly chopped.
- 1 tbsp Lime Juice: Freshly squeezed.
- 1 tsp Salt: (or to taste).
- Optional: 1 tbsp oil for coating.
🕶️Step by Step As Seen On TAYsearch TV
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Roast (Broil): Preheat your broiler to high. Arrange the halved tomatillos, peppers, and onion on a baking sheet. Place the garlic cloves in their skins on the same sheet. Broil for 5-10 minutes, checking regularly, until the vegetables are softened and charred in spots.
2. Cool: Remove from the oven and let the ingredients cool for about 10-15 minutes.
3.Peel Garlic: Remove the skin from the roasted garlic.
4. Blend: Transfer the roasted veggies, garlic, cilantro, lime juice, and salt into a blender or food processor.
5. Pulse: Pulse until you reach your desired consistency—usually, a slightly chunky texture is preferred.
6. Adjust: Taste and add more salt or lime juice if necessary.
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