Ingredients
Tacos- 24 PrimeWaters® peeled large shrimp (roughly half of a 1 lb bag)
- 1 tbsp tajin spice
- 1 tbsp avocado oil
- 2 jalapenos, sliced into thin coins
- 1 cup shredded red cabbage
- 8 sprigs cilantro
- 8 corn tortillas
- 1 cup diced tomato
- 2 tbsp diced white onion
- 1 tbsp minced jalapeno
- 1 tbsp minced cilantro
- 2 tsp lime juice
- Diamond Crystal® kosher salt
Instructions
Prep:
- Combine oil, tajin and thawed shrimp. Toss together and let stand in fridge while you prepare the rest of the dish.
- Combine all ingredients for the pico de gallo in a small bowl. Stir to combine and adjust seasoning with salt. Set aside.
Cook:
- Place a 12” non stick sauté pan over medium heat-add half the shrimp and cook for 3-5 minutes, then flip shrimp over and cook 2-3 more minutes, to an internal temp of 150°F. Remove from pan. Set aside and do the same thing with the remaining shrimp. Set aside.
- Wrap the corn tortillas in a piece of damp paper towel and re-heat in the microwave on high for 30 seconds
- Assemble the tacos
- Place a pinch of shredded cabbage in center of a corn tortilla
- Place 3 shrimp on top of cabbage
- Spoon some pico de gallo over the shrimp and garnish with a sprig of cilantro and a few slices of jalapeno
- Repeat with remaining ingredients
Serve:
- Enhancements guacamole, queso fresco, lime wedges, sour cream
