For chef Gabriela Cámara, her crispy shrimp tacos are a nod to the pre-quarantine time where you could grab Tacos de Canasta in and around Mexico City’s many sports stadiums. This delicious dish is made alongside a crème fraîche avocado puree, a potato puree, and is paired nicely with Tabasco’s spice and acidity.
Created in partnership with TABASCO.
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