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Grilled Shrimp Tacos with Lime-Guac Crema
Using Muy Fresco® Guacamole-Style Dip
Ingredients
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
Salt
to taste
Black pepper, ground
24
Tortillas, corn or flower, 6" warm
Directions
Combine Muy Fresco® Guacamole-Style Dip, sour cream, lime juice, and cumin in a bowl until smooth. Hold in refrigeration until ready to use.
In a large bowl, thoroughly combine the cole slaw blend with the salad dressing.
Pre-heat a grill over medium-high heat. Alternatively, use a pre-heated grill pan on a stovetop.
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.
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.