Made with passion

Spicy Shrimp Corn Tortilla Tacos

Serves 4 / 30 mins


Garlic Cilantro Lime Sauce:

  • ¼ cup oil
  • ¼ cup water
  • ½ cup chopped green onions
  • ½ cup cilantro leaves
  • 2 cloves garlic
  • ½ tsp. salt
  • 2 limes, juiced
  • ½ cup sour cream or full-fat Greek yogurt

Shrimp Taco Spice Mix:

  • 2 tsp. chili powder
  • 2 tsp. cumin
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ¼ tsp. cayenne pepper (more or less to taste)
  • 1 tsp. coarse sea salt

Filling for the Shrimp Tacos:

  • 1 lb. shrimp, peeled and deveined, tails removed
  • 2–3 cups shredded green cabbage
  • Smashed avocado, Cotija cheese, and lime wedges for serving


Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 10 minutes

  • 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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