1 ½ cups Guac-Lime Crema, enough for 24 tacos
Muy Fresco Guacamole-Style Dip
Lime juice, fresh
Cole slaw vegetable blend
6 cups (1 lb)
Citrus-based vinaigrette salad dressing
Radishes, medium, sliced into thin circles
Red onion, fine chop
Shrimp, Large (26-30 per lb) raw, peeled and deveined
Black pepper, ground
tillas, corn or flower, 6”, warm
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.