Bombay Tacos
There is something about naan. It’s puffy, light, perfect and I would sleep on a naan pillow any night of the week. Now do I want to make my own naan? Of course. Do I have time to make naan? Of course not.
So the next best thing is to buy it ready made and spice it up with some toppings for Taco Tuesday which is normally pizza night but instagram told me it was Taco Tuesday so here we are…..taco’s on a Tuesday it is.
I strolled through the supermarket looking around for the usual suspects which go onto a taco and decided that since tiger shrimp was on special for $7.00 a package (good right?) and I had a bunch of fresh basil to use this taco was going to be one twisted sister.
My take on Taco Tuesday? Let’s give it a taste of India. I’m positive you will love this.
Let’s get your Bombay Taco Express ON.
- 10 mini naan breads, or 3 - 4 regular size naan
- ¼ cup + 2 tbls fresh pesto - recipe below
- 1 tbls extra virgin olive oil
- 1 cup shredded cheese, I used tex mex
- 25 - 30 fresh tiger shrimp, cleaned a deveined
- ½ tsp sweet paprika, simply organic
- ¼ tsp ground tumeric, simply organic
- ¼ tsp cumin, simply organic
- ¼ tsp kosher salt
- ¼ tsp garlic powder, simply organic
- fresh parsley for garnish
- optional - fresh green peas for garnish
- optional - ¼ cup cooked rice for garnish
- optional - sriracha mayo for garnish
- Preheat oven to 400F
- Spread naan bread with pesto.
- Sprinkle with grated tex mex cheese.
- Heat 1 tbls extra virgin olive oil in large skillet.
- Season shrimp with paprika, tumeric, cumin, salt and garlic powder.
- Sautee shrimp in hot oil until cooked through on both sides. About 4 minutes in total. Don't overcook or you will end up with rubbery shrimp.
- Set aside and place naan bread into oven for 5 minutes
- Top with shrimp and place back into oven for another 5 minutes or until cheese is nice and melted.
- Garnish with parsley. I had some leftover yellow rice and green peas so I threw them on for some extra texture.
- I also drizzled some sriracha mayo over the tops for some heat.
- 2 cups packed fresh basil leaves
- 2 cloves fresh garlic
- ¼ cup pine nuts
- ⅔ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- ½ cup freshly grated Parmesan, Pecorino or Romano cheese
- pulse basil, garlic, pine nut, salt and pepper in in a food processor.
- slowly drizzle in oil and pulse until smooth.
- add in salt and pepper to taste.
- mix in cheese by hand.
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