Seafood
Shrimp Tacos with Scallion Crema
Ingredients
- 2 T Cross Valley Farms® Fresh Chopped Cilantro
- 3 ea. Del Pasado® White 6-inch Corn Tortilla
- 9 ea. Harbor Banks® Raw 16-20 ct. Red Argentine Shrimp, tails removed
- 1/4 c Cross Valley Farms Shredded 1/8-inch Red Cabbage
- 1 T Monarch® Fajita Seasoning
- 1/4 c Glenview Farms® Sour Cream
- 2 T Cross Valley Farms Green Onion, chopped
PREPARATION
- Preheat griddle to 350°F.
- Begin warming the corn tortillas on the griddle; be sure to flip often to prevent burning. Once tortillas have warmed throughout, remove and hold in a warm area, covered.
- In a small mixing bowl, add shrimp and season with fajita seasoning.
- Cook shrimp on the griddle, allowing for the shrimp to brown slightly.
- In a small mixing bowl, combine sour cream and chopped green onion.
- To build tacos, spread a thin layer of scallion crema on a warm tortilla top with red cabbage and cooked shrimp, and garnish with chopped cilantro.
Recipe by Jeremy DeRango, Brands Sous Chef, Rosemont, IL
Serves 1