Surf and Turf Tacos
Flour tortilla, buttered and crisped up in a pan on one side while the other side was topped with quesadilla cheese until it melted.
That was then topped with Mississippi style (ranch dip mix, au jus mix and butter) chuck roast fresh out of the crock pot, then topped with spicy deep fried shrimp that had been marinated in buttermilk and Cajun seasoning, before being coated and deep fried in peanut oil for a super crispy crunch. All of that was toped off with a homemade "coleslaw" made from super thin sliced purple and green cabbage, carrots, rice wine vinegar, salt, pepper, sugar and mixed together, not with plain mayo, but with a Cilantro Jalapeno Garlic Sauce that I made from 1 whole bunch of cilantro, 6 whole cloves of garlic, 2 whole jalapenos, some salt, pepper and cumin with some mayo in the food processor. A little extra drizzle of the sauce from the pot roast on top of the cabbage to complete the tacos. These are literally the best tacos I've ever made or eaten.
Thank you for looking!
Flour tortilla, buttered and crisped up in a pan on one side while the other side was topped with quesadilla cheese until it melted.
That was then topped with Mississippi style (ranch dip mix, au jus mix and butter) chuck roast fresh out of the crock pot, then topped with spicy deep fried shrimp that had been marinated in buttermilk and Cajun seasoning, before being coated and deep fried in peanut oil for a super crispy crunch. All of that was toped off with a homemade "coleslaw" made from super thin sliced purple and green cabbage, carrots, rice wine vinegar, salt, pepper, sugar and mixed together, not with plain mayo, but with a Cilantro Jalapeno Garlic Sauce that I made from 1 whole bunch of cilantro, 6 whole cloves of garlic, 2 whole jalapenos, some salt, pepper and cumin with some mayo in the food processor. A little extra drizzle of the sauce from the pot roast on top of the cabbage to complete the tacos. These are literally the best tacos I've ever made or eaten.
Thank you for looking!
