Mofongo Tacos with Garlic Shrimp

Ingredients

• For the Mofongo Taco Shells:
• 3 green plantains 🍌
• 0.5 cup pork rinds or bacon bits 🥓
• 2 cloves garlic (minced) 🧄
• 1 tbsp olive oil 🫒
• Salt to taste 🧂
• For the Garlic Shrimp:
• 1 lb medium shrimp (peeled & deveined) 🍤
• 3 cloves garlic (finely chopped) 🧄
• 2 tbsp butter 🧈
• 1 tbsp olive oil 🫒
• 1 tsp smoked paprika 🌶️
• Juice of ½ lime 🍋
• Chopped cilantro for garnish 🌿
• Salt & pepper to taste 🧂

Instructions

1. 1Prepare the Mofongo Dough:
2. 2Peel and slice the plantains into chunks. Boil in salted water for 15–20 minutes until soft. Drain and mash them with garlic, olive oil, and pork rinds until smooth but chunky.
3. 3Form the Tacos:
4. 4Take scoops of mofongo dough and press into small discs using your hands or a tortilla press lined with plastic wrap. Pan-fry in a lightly greased nonstick pan until both sides are golden and slightly crisp. Set aside on a warm plate.
5. 5Cook the Shrimp:
6. 6Heat olive oil and butter in a skillet over medium-high. Add garlic, cook for 30 seconds, then toss in shrimp. Season with smoked paprika, salt, pepper, and lime juice. Sauté until shrimp are pink and cooked through (about 3–5 mins).
7. 7Assemble the Tacos:
8. 8Place 3–4 shrimp on each mofongo shell, drizzle with garlic butter from the pan, and sprinkle with chopped cilantro. Serve immediately with lime wedges on the side.