Made with passion


Casa Mendosa™ Spicy Shrimp Corn Tortilla Tacos

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: 30 minutes

  1. 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.

  2. 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. 

  3.  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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