Crunchy Baja Shrimp Tacos


  • 3 pieces Harbor Banks® Tempura Shrimp
  • 2 oz. Chef’s Line® Crème Fraiche
  • ¼ - ½ oz. Chipotle in Adobo Sauce
  • 3 ea. Mission White Corn Tortillas
  • 2 oz. Cross Valley Farms® Green Cabbage, thinly sliced
  • 2 oz. Cross Valley Farms Red Cabbage, thinly sliced
  • ¼ ea. Cross Valley Farms Avocado, peeled and sliced
  • 2 oz. Cross Valley Farms Cherry Tomatoes, quartered
  • 1 oz. Cross Valley Farms White Onion, peeled and finely diced
  • ¼ oz. Cross Valley Farms Cilantro
  • ½ ea. Cross Valley Farms Lime


  1. Deep fry shrimp according to package instructions. Keep warm.
  2. Combine crème fraiche and adobo sauce to taste.
  3. Warm tortillas on flat top until slightly blistered and hot.
  4. Assemble tacos by filling each tortilla with avocado, cabbage, shrimp and a drizzle of adobo crema.
  5. Garnish plate with cilantro, tomatoes and onions.

Serves: 1