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Shrimp and Avocado seem to be among everyone's favorite foods. In these smooth, rich-tasting enchiladas, they match up to make one of the best-selling dishes at Café Marimba.
- 3 tablespoons olive oil
- 8 ounces shrimp, peeled, deveined, and coarsely chopped
- 1 clove garlic, chopped
- 3 fresh epazote leaves, chopped
- 1/4 teaspoon salt
- 8 small (4-inch) corn tortillas
- 2 cups Taqueria Guacamole (see recipe)
- 1/4 cup crema
- 4 fresh cilantro sprigs
- 4 rings, cut from a small white onion
Companion recipe: Taqueria Guacamole
In a sauté pan over medium-high heat, warm 1 tablespoon of the oil. Add the shrimp, garlic, epazote, and salt and sauté until the shrimp change color, about 3 minutes. Remove from the heat and set aside.
In a nonstick pan over medium-high heat, warm the remaining 2 tablespoons oil and fry the tortillas, one at a time, until they begin to soften, about 15 seconds. Make sure they do not become crisp. Transfer them to paper towels to drain.
Meanwhile, warm the guacamole in a small pan. Dip the fried tortillas, one at a time, in the guacamole and top them with an equal amount of the shrimp filling. Roll them around the filling and then place 2 enchiladitas on each of 4 plates. Top with the remaining guacamole and drizzle with the crema. Garnish with the cilantro sprigs and the onion rings and serve.
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
351 calories; 23g total fat; 93mg cholesterol; 446mg sodium; 24g carbohydrates; 5g fiber; 15g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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