Shrimp Fajita Tac-cones Mazatlan

The shrimp in this dish is seasoned with raw sugar and curry and then sauteed with garlic, peppers and onion. They are served in fried tortillas with cabbage and pepper jack cheese.

Ingredients:

• 1 pound 30-40 count shrimp, peeled and deveined, smaller shrimp are ok
• 2 tbsp raw sugar
• 2 tbsp curry powder
• 2 tbsp oil, for wok
• 3 cloves garlic, minced
• 1 onion, quartered and thinly sliced
• 1 cut in half and thinly sliced yellow or orange bell pepper
• 2 tbsp Worcestershire sauce
• Shredded Napa cabbage
• Shredded pepper jack cheese
• Corn tortillas, rolled like an ice cream cone and fried.

Directions:

Lay shrimp on a platter, cover with sugar and curry and let sit for about 10 minutes. Heat wok and saute garlic, onions, and peppers until halfway done. Add shrimp and cook until almost done. In the last minute, splash Worcestershire sauce over the mixture in the wok and flip a few more times. To Serve: Lay some napa cabbage in the cone, fill with about 2 - 3 tbsp of the shrimp mixture and top with shredded cheese. Place three tacos on a plate with two sauces and sliced avocado. Serve with rice and beans or side salad.

Number of Servings: 6-8