DIY Taco Stand and Crispy Shrimp Taco Recipe - Sarah Hearts (2024)

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DIY Taco Stand and Crispy Shrimp Taco Recipe - Sarah Hearts? ›

Place 6 warm tortillas on the taco stand. Add shrimp (about 3-4 per taco) and top with the lime pickled cabbage. Add all your other favorite toppings such as fresh jalapeño slices, thinly sliced radishes, queso fresco, sour cream, cilantro and lime zest. Enjoy immediately!

If you're like me and don't have a taco stand, here's my tip: turn over an egg carton place your tacos in between the grooves and there you go! Pretty cool right? I left the top of the carton on so you can see what it looks like as a whole carton, but you can certainly cut the top off if you like.

Heat a frying pan with olive oil over medium-low heat. Add half of the chopped onion, diced tomatoes and cilantro and cook for 2 minutes. Then add the shrimp and mix well for about 7 minutes or until the shrimp are golden brown. Heat another deep frying pan with canola oil to fry the tortillas.

Just take a long piece of aluminum foil (heavy duty if you have it) and fold it in half. Make folds just wife enough and tall enough to hold your tacos straight! Genius:) Instant taco stands!

NEW Buttery Garlic Parmesan Crispy Jumbo Shrimp Taco: Crispy jumbo shrimp, buttery garlic parmesan sauce, crunchy shredded cabbage and fresh house-made pico de gallo are wrapped in a warm flour tortilla and served with a fresh-cut lime wedge.

Fish and shrimp tacos

Seafood may not be quite as high in protein as some other meats. However, it's still a great source of lean protein that may be lower in calories — depending on how you prepare it. Seafood is also rich in nutrients that some other types of meat lack, like omega-3 fatty acids ( 26 , 27 ).

"Seafood is difficult in our case because we don't have freezers and it doesn't hold very long unless it's frozen," Chipotle representative Chris Arnold told Business Insider.

It's best to fry the tacos shells right before eating. If you wish to make them ahead of time, to keep them crisp, re-heat them in the oven at 375°F for 10 minutes before serving. You can also make the meat up to 2 days in advance.

Sealed, not just folded

Thanks to one hack, there's a method of preventing them from falling apart and it's a bit easier to accomplish than you might think. According to Eat This, Not That!, you can help fortify the structural integrity of your soft shell tacos by pan frying and sealing them before eating.

A typical 12-serving taco seasoning mix recipe uses about 1 ½ tablespoons of cornstarch. If you want to skip the cornstarch in your homemade seasoning to use it for other purposes, just sprinkle ⅓ to ½ teaspoon of cornstarch per pound of browned, spiced meat before adding ¾ cup of water and heat until thickened.

How do you keep fried taco shells crispy? ›

Keep the fried shells on the wire rack in a low oven to keep them warm and crispy until dinnertime.

Warming it in the oven has the added effect of making the tortilla more pliable and less brittle, which reduces the chances of it shattering in your hands.

By baking tortillas in the oven, you'll avoid the mess of frying and get much healthier taco shells that get enjoyed that same day. All you need are your favorite fillings, and you're ready for an epic taco night!

Some opt for cornstarch while others use flour to lend more bulk to juicy beef taco meat. Refried beans, however, are a far more delicious solution. Refried beans, a staple in Mexican cuisine, are flavorful and naturally thick — not to mention satisfyingly satiating.

Unwrap shells. To heat in OVEN, place shells on cookie sheet and pull apart slightly. Bake at 325ºF for 6 to 7 minutes until crisp.