Cabos 2 Recipe
Make Cabos 2 Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Filling
Topping
Method
Base Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, salt, and sugar. Whisk together until well combined.
- 2
- 3
Combine Mixtures
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
- 4
Let Batter Rest
Allow the batter to rest for about 10 minutes while you prepare the filling.
Filling Preparation
- 5
Prepare the Filling
In a large bowl, combine the cooked shrimp, diced red bell pepper, sliced green onions, chopped cilantro, lime juice, chili powder, salt, and pepper. Mix well to combine all ingredients evenly.
Cooking
- 6
Heat a Skillet
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a small amount of butter.
- 7
Cook the Base
Pour about 1/4 cup of the batter onto the skillet for each cabos. Cook for about 3-4 minutes or until bubbles form on the surface, then flip and cook for an additional 2-3 minutes or until golden brown.
- 8
Fill the Cabos
Once the base is cooked, place a generous spoonful of the shrimp filling on top of one half of the cabos and fold the other half over to cover the filling.
- 9
Repeat Cooking
Continue this process until all batter and filling are used, keeping the cooked cabos warm in a low oven if necessary.
Serving
- 10
Plate and Serve
Serve the cabos warm, topped with a dollop of sour cream and sliced avocado. Offer lime wedges on the side for squeezing over the top.