I found these frozen Longostino Tails at Trader Joe’s and I figured why not try to make tacos with these little morsels.
They are already cooked. Simply thaw in a bowl of cold water for about 15 minutes.
Put the thawed tails between two paper towels and wring lightly with your hands to remove any excess liquid.
1 PP per ounce of Longostino Tails (10 tails per ounce)
3 PP per taco
- 40 Longostino Tails
- 4 corn tortillas
- 1 tablespoon fresh cilantro , chopped
- 1/2 lime, juiced
- 1/8 teaspoon cayenne pepper
- shredded cabbage
- 1/2 cup pico de gallo
Preheat oven to broil
Thaw the longostino tails.
In a medium bowl, mix the lime juice, the cayenne pepper and the cilantro. Coat the longostino with the lime juice mixture. Place the coated longostino in a baking dish and broil for about 3 minutes. When the shrimp is cooked on one side, about 2 minutes, turn over and broil another minute or two until they are cooked, careful not to overcook. Remove from heat, set aside.
Meanwhile, warm the tortilla’s between a paper towel in the microwave for about 20 seconds.
Add shredded cabbage, the longostino, and the pico de gallo.
I am serving mine with a corn salsa (1 PP per cup of corn)
Feel free to add, sour cream, sliced avocado, or guacamole for additional PP.