My Mexican friend taught me years ago how to make tortillas from scratch and I have been cherishing that life skill ever since. It’s super simple and quick, with no waiting time. You just need corn flour, water and a pinch of salt. It only takes you a few minutes to make homemade tortillas. Make sure you get the flour which is nixtamalized or as they say in Spanish “nixtamalizada”. There are several brands on the market, like ‘Naturelo‘, ‘Maseca‘ or ‘Maza Real‘. Use any you can find or like.
I bought a tortilla press when I visited Mérida, but you can also use a chopping board or rolling pin. Check out the video at 1:57 to see how I made tortillas before owning a press.
For these tacos with shrimp, I marinate the shrimp in olive oil, Tajín, paprika, pepper, and garlic, then sear them until golden. I serve the shrimp on warm homemade tortillas and top them with guacamole, pickled onions, and fresh toppings like coriander, sesame seeds and salsa. You can find my Guacamole and Pickled Onions recipes linked here.
Homemade Shrimp Tacos
Adjust servings here:
Equipment
- tortilla press or use a chopping board and/or rolling pin
- frying pan
Ingredients
SHRIMP
- 400 g raw shrimp peeled
- 3 tbsp olive oil
- 1 tsp Tajín or mix chili flakes with salt and lime juice
- 1 tsp paprika powder
- a bit mixed pepper to taste
- 2 clove garlic grated
TORTILLA
- 140 grams corn flour masa harina
- 250 ml warm water
- a pinch salt
FILLING
- guacamole
- pickled red onions
- coriander aka cilantro
- sesame seeds
- your favourite salsa
Instructions
MARINATE SHRIMP
- Use a mixing bowl, add olive oil, Tajín, paprika powder, pepper, and grated garlic. Mix, then add the shrimp and toss to coat. Let the shrimp marinate for about 20 minutes while you prepare the tortillas and toppings.
TORTILLA DOUGH
- In a separate bowl, add the corn flour, warm water and a pinch of salt. Mix with your hands and knead until the dough is smooth and forms a large ball. The dough should be soft but not sticky.
- Shape the tortillas. Divide the dough into small balls, slightly smaller than the size of a lime. Flatten each ball using a tortilla press or a chopping board. Place the dough between two sheets of baking paper or plastic to prevent sticking. Once pressed, place the tortillas on a wooden board to avoid them sticking to your surface.
GUACAMOLE
- While the dough rests, make your guacamole using ripe avocados, lime juice, garlic, salt and any other ingredients you like. Set it aside.
TORTILLAS (part II)
- Heat a dry frying pan over medium-high heat. Add the tortillas, one at a time, and cook for about 30 seconds to 1 minute on each side until brown spots appear. Keep the cooked tortillas warm by wrapping them in a clean cloth.
SHRIMP (part II)
- Heat a bit of olive oil in a frying pan over medium-high heat. Add the marinated shrimp and sear on both sides until browned and cooked through, about 2–3 minutes per side. Remove from the pan and set aside.
ASSEMBLE TACOS
- Place a warm tortilla on a plate. Add a spoon of guacamole and spread Add a few seared shrimp and some pickled red onions. Finish with a sprinkle of chopped coriander, sesame seeds and your favorite salsa.
Notes
Enjoy!
