Pineapple Shrimp Tacos.
INGREDIENTS.
6 Casa Mendosa® 50% Corn 50% Wheat Small Tortillas¼ tsp. cayenne pepper1 tbsp. siracha2 tbsp. olive oil1 tsp. coarse sea salt1 lb. shrimp, peeled and deveined, tails removed2–3 cups shredded purple cabbage½ cup crumbled Queso Fresco1 cup chopped pineapple1 lime for juice and 2 limes for lime wedges.
INSTRUCTIONS.
Coat pineapple in 1 tbsp. olive oil. Place on a baking sheet and broil for 5-8 minutes. Set aside.Pat shrimp dry with a paper towel and toss in a small bowl with siracha sauce, 1 tbsp. olive oil and cayenne. 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. Set aside.Create a bed of shredded purple cabbage on Casa Mendosa® 50% Corn 50% Wheat Tortillas, add seasoned shrimp, broiled pineapple and crumbled queso fresco.Squeeze lime juice on top for extra flavor, serve with lime wedges and enjoy!
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