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Shrimp Tacos with Scallion Crema

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

  1. Preheat griddle to 350°F.
  2. 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.
  3. In a small mixing bowl, add shrimp and season with fajita seasoning.
  4. Cook shrimp on the griddle, allowing for the shrimp to brown slightly.
  5. In a small mixing bowl, combine sour cream and chopped green onion.
  6. 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