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Casa Mendosa™ Spicy Shrimp Corn Tortilla Tacos

Casa Mendosa™ Spicy Shrimp Corn Tortilla Tacos

Serves 4 / 30 mins


Garlic Cilantro Lime Sauce:

  • 8 Casa Mendosa™ 100% Corn Small Tortillas
  • 1/4 cup oil
  • 1/4 cup water
  • 1/2 cup chopped green onions
  • 1/2 cup cilantro leaves
  • 2 cloves garlic
  • 1/2 tsp. salt
  • 2 limes, juiced
  • 1/2 cup sour cream or full-fat Greek yogurt

Shrimp Taco Spice Mix:

  • 2 tsp. chili powder
  • 2 tsp. cumin
  • 1/2 tsp. onion powder 
  • 1/2 tsp. garlic powder
  • 1/4 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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