"My Mexican Mesa, Y Listo!" author Jenny Martinez joined "Good Morning America" this week to celebrate National Taco Day.
The cookbook author and recipe content creator came equipped with the perfect home-cook-friendly recipe, Baja style battered shrimp tacos, plus a refreshing cucumber limeade to pair with the dish.
Check out the full recipes below.
Prep time: 1 hour, 15 minutes
Cook time: 30 minutes
Serves: 10
Ingredients
2 pounds jumbo shrimp, peeled and deveined
2 tablespoons Mesa Mia: Jenny's Favorite Seasoning
2 cups all-purpose flour
12.5-ounce bottle mineral water
12-ounce bottle beer (Modelo or any light beer works)
2 tablespoons chicken bouillon powder
2 tablespoons garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons yellow mustard
4 cups shredded green cabbage
2 Roma tomatoes, diced
1 white onion, diced
1 bunch cilantro, chopped
Juice of 2 fresh limes
4 cups canola oil (for frying)
Twenty 6-inch corn tortillas, warmed
Toppings:
Mayonnaise
Aguacate Chile (recipe below)
Sour cream
Lime wedges
Instructions
Prepare the shrimp: Butterfly the shrimp, slicing down the back but not all the way through, leaving the tail section intact. Pat dry and place in a medium bowl. Sprinkle with seasoning and set aside.
Make the batter: In a large bowl, combine flour, mineral water, beer, chicken bouillon powder, garlic powder, black pepper and mustard. Mix until smooth and lump-free (not too thick). Toss the shrimp into the batter and let rest while you prepare the cabbage salad.
Make the salad: In a separate medium bowl, mix the cabbage, tomatoes, onion, cilantro and lime juice until well combined. Set aside.
Fry the shrimp: Heat canola oil in a deep frying pan over medium heat. Test oil with a wooden spoon -- if it sizzles, it's ready. Fry shrimp in batches of six (avoid overcrowding). Cook until golden brown, about 3 minutes per side.
Assemble the tacos: Fill warmed tortillas with fried shrimp and cabbage salad. Top with mayonnaise, Aguacate Chile, sour cream, and lime wedges.
Prep time: 5 minutes
Makes: 1 gallon
Ingredients
4 cups granulated sugar, divided
3 cucumbers (pepiños), roughly chopped, plus slices for garnish
Juice of 3 fresh limes
1 cup of chia seeds
Instructions
Prepare the base: Add 3 1/2 quarts of water to a large punch bowl. Stir in 3 cups of sugar until dissolved.
Blend cucumbers: In a blender, combine cucumbers, 2 cups of water, the remaining 1 cup sugar, and lime juice. Blend until smooth. If using a regular blender, strain the mixture to remove pulp.
Combine: Stir the cucumber mixture into the punch bowl and add Chia seeds. Garnish with cucumber slices and adjust sweetness by adding more sugar if desired.
Martinez later shared an additional savory favorite, her beef rolled tacos, on "GMA3."
Prep time: 45 minutes
Cook time: 1 hour
Serves: 6-8
Ingredients
2 pounds (80/20) ground beef
2 pounds Oaxaca cheese, shredded
2 tablespoons adobo sauce (from chipotles)
2 peeled garlic cloves
2 fresh Roma tomatoes
2 chipotle peppers, pitted and seeded
1 tablespoon chicken bouillon powder
Two 6-inch corn tortillas
2 cups canola oil, divided
Toppings:
2 cups sour cream
For Aguacate Chile:
1/2 cup water
2 avocados, pitted and peeled
2 fresh serrano chiles
1 tablespoon chicken bouillon powder
Instructions
Cook the beef: In a large cast-iron skillet over medium heat, cook ground beef until it is browned and fully cooked. Drain any excess fat. Season with 2 tablespoons adobo sauce, then set aside.
Make the Aguacate Chile: In a blender, add water, avocados, serrano chiles and bouillon. Blend until smooth. Set aside.
Fill tortillas: Place about 2 tablespoons of the beef mixture, along with 2 tablespoons cheese, onto each tortilla. Roll tightly and set aside seam side down.
Fry taquitos: In a deep frying pan, heat 1 cup canola oil over medium heat. Fry taquitos in batches until golden and crispy, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add more oil as needed and repeat until all are fried.
Serve: Arrange taquitos on a platter. Top with sour cream and Aguacate Chile, or serve the sauces on the side for dipping.
