Lunch: garlic and shrimp taco | WGN-TV

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Rick Ortiz, Executive Chef and Owner of Antique Taco

Antique tacos in three locations

Antique Taco Wicker Park:

1360 n. Milwaukee

(773) 687-8697

Antique Taco Bridgeport:

1000 W 35 . Street

(773) 823-9410

Antique Taco Chiquito:

125 South Clark Street (Revival Food Hall)

(773) 770-6195


Garlic Shrimp

26/30 P&D Tail Shrimp – 1 pound

Sriracha – ½ cup

Garlic – 4 cloves

Vegetable oil – half a cup

Cauliflower Elote Style

Cauliflower – 1 head

2 teaspoons turmeric

cayenne pepper – pinch

Thyme sticks, fresh – 3 pieces

Kosher salt – to taste

Red pepper, small cubes – half a pepper

Baked beans back – ½ cup

Mayonnaise – half a cup

Queso Fresco – ½ cup

Lime juice – 2 TB

Tagine – 2 teaspoons

Basil Avocado Sauce

Basil (picked) -1 cup

Avocado – 1 each

Tomatillo- 2 small

White onion – ¼ each

Garlic – 1 clove

Coriander – half a cup

Lime juice – 2 ½ TB

Kosher salt – to taste

Crispy Kale

Curly Kale – 1 head

vegetable oil – 1 liter

Kosher salt – to taste

Corn tortillas – 1 dozen


Put the sriracha, garlic and oil in a blender and puree until smooth. Soak the shrimp in the fridge and put it in the fridge. Shrimp can be seasoned with garlic 24 hours in advance.

Roast the cauliflower with turmeric, thyme, hot pepper and salt at 350 degrees until tender. About 10-12 minutes. Once cool, combine red pepper, black beans, mayonnaise, fresco, lemon juice, tagine and salt. Taste and check the spices.

Puree the basil, avocado, tomato, onion, garlic, cilantro, lemon juice, and salt in a blender until smooth. For best flavor, use immediately but it will remain so in an airtight container for up to 24 hours.

Wash and pluck small pieces of curly kale and dry them. Heat vegetable oil in a frying pan and fry until turnip becomes crispy. Remove from oil, place on lined tray, and season with salt until ready to use.

Heat a frying pan or frying pan and add some oil to cover the bottom of the pan. Once the oil has smoked a little, add the flat side of the shrimp to the bottom and sear. Season with salt and cook until you see the shrimp and its aroma caramelize. Flip the shrimp and cook for an additional minute, then remove.

Heat the tortilla and wrap it with a side towel.

Add three pieces of shrimp to a hot tortilla, top with Elote Style cauliflower and Guaca Salsa, and finish with Crispy Kale. Enjoy!

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