|10 corn tortillas|
|1/2 lb shreddd cheese|
|1 lb shrimp, shelled and devined (medium size)|
|sprinkle Mexican seasoning|
|1 Tbsp lime juice|
|2 Tbsp BBF Avocado Oil||
|1/2 head of cabbage, shredded|
|MANGO SALSA -|
|2 c fresh mango|
|1/2 medium red onion, finely chopped|
|1/2 bunch cilantro|
|1 jalapeno, seede and minced|
|3 Tbsp BBF Agave||
|1 Tbsp fresh lime juice|
In a large skillet, sauté shrimp in oil until pink. Season with Mexican seasoning and lime juice.
Heat a large griddle to medium. Lightly brush tortilla on both sides with oil. When griddle is hot, place tortilla on the griddle and cook until lightly browned and slightly crisp (approximately 2 minutes). Turn the tortilla over and spread cheese on top. Continue cooking until cheese begins to melt. Remove from griddle. Continue with remaining 9 tortillas.
Use 2-4 shrimp per tortilla, garnish with cabbage, top with Mango Salsa and serve.
Mix mango, red onion, cilantro, and jalapeño. In a separate bowl, mix Agave, lime juice, and salt. Combine Agave mixture with mango mixture and serve.
Makes 5 servings
Serving size: 2 tacos
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