Recipe by Paul Arrambula
INGREDIENTS
- 1 lb. Shrimp, peeled and deveined, tails removed
-
2 to 4 tbsp. Cilantro-Onion Infused Olive Oil, enough to coat the shrimp
- Jacobsen Salt Seafood Seasoning
- American Spoon Mango Habanero Salsa
- 2-3 cups shredded Green Cabbage
- ¼ Cup Red Radish, julienne
- 8 small Tortillas (corn or flower)
- 2 Avocados, sliced
- Cotija cheese
- 2 Limes cut into wedges
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy
PREPARE THE INGREDIENTS
1) Dry
Pat the shrimp dry with paper towels.
2) Toss
Toss the shrimp in a small bowl with Cilantro Onion Infused Olive Oil.
3) Coat
Once tossed, coat the shrimp in Jacobsen Salt Seafood Seasoning.
4) Cook
Cook the shrimp over medium heat on the grill or stovetop using a large skillet. Cook for 5-7 minutes, turning, until cooked through. Heat the the tortillas last.
5) Assemble
For the prettiest and easiest-to-eat assembly, go in this order: Smashed Avocado, shredded Cabbage, and Shrimp. Finish with Cotjia cheese, Lime wedges, and top with Mango Habanero Salsa.