Spicy Shrimp Corn Tortilla Tacos.
INGREDIENTS.
4 Casa Mendosa® 50/50 Corn-Wheat Medium TortillasGarlic Cilantro Lime Sauce:¼ cup oil¼ cup water½ cup chopped green onions½ cup cilantro leaves2 cloves garlic½ tsp. salt2 limes, juiced½ cup sour cream or full-fat Greek yogurtShrimp Taco Spice Mix:2 tsp. chili powder2 tsp. cumin½ tsp. onion powder½ tsp. garlic powder¼ tsp. cayenne pepper (more or less to taste)1 tsp. coarse sea saltFilling for the Shrimp Tacos:1 lb. shrimp, peeled and deveined, tails removed2–3 cups shredded green cabbageSmashed avocado, Cotija cheese, and lime wedges for serving.
INSTRUCTIONS.
Pulse all the sauce ingredients in a food processor or blender until mostly smooth. Toss some of the sauce (not all) with the cabbage. Save the rest for later.Pat shrimp dry with a paper towel and toss in a small bowl with the shrimp taco spice mix. Heat a drizzle of oil in a large skillet over medium-high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through. For the easiest-to-eat and picture-perfect tacos, top your Casa Mendosa® tortillas in this order - smashed avocado, slaw, and shrimp, Cotija cheese and garlic cilantro lime sauce. Enjoy!
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