Dominican Chicharrón de Cerdo – Crispy Fried Pork Belly A popular dish in the Dominican Republic and throughout Latin America, Chicharrón de Cerdo features pork belly chunks that are boiled and then deep-fried until golden and crunchy. Ingredients (Serves 4): * 1kg pork belly, cut into bite-sized chunks * 5 cloves garlic, crushed * Juice of 2 limes * 1 tsp oregano * Salt and pepper * Oil for frying Instructions: 1. Marinate pork with garlic, lime juice, oregano, salt, and pepper for 1–2 hours. 2. Place pork in a pot with a little water. Cook uncovered until water evaporates. 3. Let pork brown in its own fat, or deep-fry until crispy and golden. 4. Drain and serve with tostones (fried green plantains) and lime wedges. Dominican Tip: A squeeze of fresh lime right before serving enhances the flavor and cuts the fat.

Mexican Pescado a la Veracruzana – Fish in Veracruz-Style Sauce From the Gulf coast of Mexico, this dish features white fish fillets simmered in a vibrant tomato sauce with olives, capers, and chilies — a coastal fusion of Spanish and indigenous flavors. Ingredients (Serves 4): * 4 white fish fillets (snapper, cod, or halibut) * 2 tbsp olive oil * 1 onion, sliced * 2 cloves garlic, minced * 3 tomatoes, chopped * ¼ cup green olives, sliced * 2 tbsp capers * 1–2 pickled jalapeños, chopped * ½ cup white wine or fish stock * Salt, pepper, fresh oregano (optional) Instructions: 1. Sauté onion and garlic in olive oil. Add tomatoes, olives, capers, jalapeños. Simmer. 2. Add wine or stock and cook sauce for 10 minutes. 3. Season fish and nestle into sauce. Cover and simmer 8–10 mins until fish is cooked. 4. Garnish with oregano and serve with rice. Mexican Tip: This dish is traditionally served with white rice and fried plantains.

Colombian Sobrebarriga al Horno – Baked Flank Steak A beloved dish from Colombia, Sobrebarriga al Horno is flank steak marinated in a tomato, onion, and beer sauce, then slow-baked until melt-in-your-mouth tender. Ingredients (Serves 4): * 1kg beef flank steak (sobrebarriga) * 1 onion, chopped * 2 tomatoes, chopped * 2 garlic cloves, minced * 1 cup beer * 1 tsp cumin * Salt, black pepper * Fresh cilantro (optional) Instructions: 1. Blend onion, tomatoes, garlic, cumin, salt, and beer into a marinade. 2. Marinate beef for 2–4 hours. 3. Preheat oven to 160°C (320°F). Place beef and marinade in a baking dish. 4. Cover with foil and bake for 3 hours until fork-tender. 5. Slice and serve with rice, yucca, or fried plantains. Colombian Tip: Serve with hogao (a tomato-onion sauce) and avocado for a full traditional plate.

Cuban Lechón Asado – Mojo Roasted Pork A Cuban holiday favorite, Lechón Asado is slow-roasted pork marinated in garlicky citrus mojo, known for its bold flavor and incredibly tender meat. Ingredients (Serves 6): * 1.5kg pork shoulder * 6 garlic cloves * 1 cup sour orange juice (or ½ orange + ½ lime juice) * 1 tsp dried oregano * 1 tsp cumin * ½ cup olive oil * Salt and black pepper Instructions: 1. Blend garlic, citrus juice, oregano, cumin, salt, and oil into a marinade. 2. Marinate pork overnight in the fridge. 3. Roast at 160°C (320°F) for 3–4 hours, basting occasionally. 4. Finish at 220°C (430°F) for 20 minutes to crisp the skin. 5. Shred and serve with rice, black beans, and fried plantains. Cuban Tip: Traditionally roasted outdoors in a caja china (charcoal roasting box) for special occasions.

Shrimp and Plantain Tacos Crispy Shrimp and Sweet Plantain Tacos with Lime Crema Ingredients: 12 small corn tortillas 1 lb shrimp, peeled and deveined 2 ripe plantains, peeled and sliced into thin strips 1 teaspoon smoked paprika 1/2 teaspoon cumin 1/2 teaspoon chili powder Salt and pepper to taste 2 tablespoons olive oil 1 cup shredded cabbage 1/4 cup fresh cilantro, chopped 1 lime, juiced For the Lime Crema: 1/2 cup sour cream or Greek yogurt 1 tablespoon lime juice 1 teaspoon honey Pinch of salt Directions: Preheat oven to 400°F (200°C). Arrange plantain slices on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt. Roast for 15-20 minutes, flipping halfway, until golden and crispy. In a bowl, toss shrimp with smoked paprika, cumin, chili powder, salt, pepper, and remaining olive oil. Heat a skillet over medium-high heat and cook shrimp for 2-3 minutes per side, until opaque and cooked through. In a small bowl, mix sour cream, lime juice, honey, and salt to make the lime crema. Warm tortillas in a dry skillet or microwave. Assemble tacos by layering cabbage, roasted plantains, shrimp, a drizzle of lime crema, and fresh cilantro. Finish with a squeeze of lime juice. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: Approximately 320 kcal per serving | Servings: 4 servings #shrimprecipes #tacos #plantains #seafoodtacos #easyrecipes #latinfood #quickmeals #freshingredients #cilantro #limecrema #streetfood #homemade #weeknightdinner #seafoodlovers #roastedplantains #flavorfulmeals #familyfriendly #healthyeating #crisptacos #boldflavors Spice up your dinner with these Crispy Shrimp and Sweet Plantain Tacos! Bursting with bold flavors and a refreshing lime crema — perfect for taco night!