- 1 cup clam juice
- 1 pound raw large shrimp, peeled and deveined
- 1/4 teaspoon dried oregano
- 1 cup diced English cucumber
- 1/2 cup diced celery
- 1/2 cup finely diced red onion
- 2 tablespoons jalapeno peppers, seeded, finely diced
- 1 1/4 cup diced, peeled, seeded ripe tomatoes, or quartered small cherry tomatoes
- 1/2 cup ketchup
- 2 freshly squeezed limes
- Freshly chopped cilantro
- Mexican hot sauce to taste
- 1 cup Masa Harina
- 1 cup Water
- Tortilla Press or Rolling Pin
- wax paper
- Vegetable Oil
- 2 ripe avocados, halved, pitted and meat scooped out
- 1/2 cup Mexican crema
- 1 clove garlic
- 1/4 cup freshly squeezed lime juice
- 1/2 teaspoon kosher or coarse sea salt, or to taste
- Cook shrimp in clam juice and dried oregano – Cook until slightly pink, it's ok to undercook it.
- Remove shrimp, and leave clam juice, but strain out oregano.
- In separate bowl, add chopped quartered small tomatoes, ketchup, clam juice (if cooled down), lime juice, diced cucumber, red onion, celery, jalapeno, and fresh chopped cilantro (generous portion). Add cayenne pepper, and a generous amount of salt and hot sauce.
- Take shrimp once finally cooled down and chop into three pieces. Leave some pieces alone for topping and for larger chunks.
- Mix shrimp in with the veggies, cover, and chill in the fridge.
- Combine masa harina and water in a large bowl and mix until a ball forms. If it’s sticky, add more masa. If it’s crumbly, add more water.
- Knead the dough for 4 to 5 minutes. You can’t overwork it!
- Heat a clean, dry skillet over medium high heat.
- Take a small, ping pong ball sized piece of dough from the larger dough ball, roll and flatten with your hands. If you have a tortilla press, use as directed. If you don’t have a press, get a piece of wax paper and position the dough ball on it and fold the other half of the piece of wax paper over the top, so that the dough is covered on top and bottom.
- Roll out into a circular shape with a rolling pin until desired thickness. It should be thin but still opaque when held up.
- Place the pressed tortilla into the heated skillet/pan and cook 45 to 60 seconds per side. It should release steam from the tortilla and cause it to puff up, but not burn.
- If you are doing tacos, keep them covered with a towel to keep them moist and warm.
- If you are making tostadas, put them one at a time into 375F vegetable oil and fry 90 seconds per side, or until fully crisped.
- Place fried tortillas on a paper towel to remove excess oil.
- Combine the avocado, crema, garlic, lime juice and salt in a blender or food processor and puree until smooth.