<div class="recipeIngredients">Tacos Esquinapa</div>

1 pound small shrimp, peeled and deveined2 cups diced tomato1 cup diced white onion1 tablespoon chopped roasted garlic1 cup chopped green olivesfrac12; cup chopped capers1 tablespoon chopped epazoteSalt to taste30 small corn tortillasSauce1 pound roasted tomato2 pieces sliced onion1 head roasted garlicfrac12; can of chipotle chilefrac12; teaspoon margoramfrac12; teaspoon thyme1frac12; cups shrimp stockGarnishes4 julienne carrots2 slices red onionfrac12; green cabbage leaf1 cup appple cider vinegarfrac12; cup waterSalt to tasteFor the shrimp: Put the shrimp in a large bowl; toss with tomato, onion, garlic, olives, capers and epazote. Salt to taste. Drain any liquid before assembling. remove any additional liquid to the taco isn#146;t too wetFor the sauce: Put all ingredients except the stock into a sauce pan and cook over medium heat to heat through. Place in blender then strain out solids. Pour strained sauce back into the pan and reduce by half. Add of shrimp stock and heat through.Garnish:Add filling to corn tortilla roll and fry in a saute pan until crunchy.Place in plate add sauce and then garnish on top with chopped cilantro.Chef Raul Arreola, Fat Rosie#146;s Taco and Tequila Bar, St. Charles