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Grilled Shrimp Tacos with Lime-Guac Crema

Using Muy Fresco® Guacamole-Style Dip


Yield: 1 1/2 cups Guac-Lime Crema, enough for 24 tacos

  • 1 can

    Muy Fresco® Guacamole-Style Dip

  • 1/2 cup

    Sour cream

  • 2 tps

    Lime juice, fresh

  • 3/4 tsp

    Cumin, ground

  • 6 cups (1 lb)

    Cole slaw vegetable blend

  • 1 cup

    Citrus-based vinaigrette salad dressing

  • 12 ea

    Radishes, medium, sliced into thin circles

  • 2 tbs

    Cilantro, minced

  • 1/2 cup

    Red onion, fine chop

  • 3 lbs

    Shrimp, Large (26-30 per lb) raw, peeled and deveined

  • 1 tbs

    Olive oil

  • to taste


  • to taste

    Black pepper, ground

  • 24

    Tortillas, corn or flower, 6" warm


  1. Combine Muy Fresco® Guacamole-Style Dip, sour cream, lime juice, and cumin in a bowl until smooth. Hold in refrigeration until ready to use.

  2. In a large bowl, thoroughly combine the cole slaw blend with the salad dressing.

  3. Pre-heat a grill over medium-high heat. Alternatively, use a pre-heated grill pan on a stovetop.

  4. In a bowl, toss shrimp with olive oil. Season shrimp with salt and pepper to taste. Lay the shrimp on the grill and cook for two minutes. Flip shrimp and cook for another 2-3 minutes or until the center of the shrimp is no longer opaque. Transfer to a large bowl.

  5. To serve, place ¼ cup of the slaw in the center of each tortilla. Lay 3 radish slices on the slaw. Sprinkle with 1 tsp of the red onion. Lay 3 shrimp over the vegetables. Drizzle 1 Tbsp of the Crema over the shrimp, sprinkle with a pinch of cilantro, and serve.

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