Shrimp Tacos

Enjoy South-of-the-border flavors from the comfort of your own home. The whole family will love these delicate corn tortillas filled with a tangy lime-kissed slaw and black beans, then topped with crispy breaded jumbo butterfly shrimp and cheese.

Ingredients 

  • 2 cups shredded green cabbage
  • ¼ cup shredded carrots
  • 3 tablespoons sliced scallions 
  • 1 tablespoon finely chopped cilantro
  • ½ cup ranch salad dressing 
  • 1 tablespoon fresh lime juice 
  • 1 cup canned black beans, rinsed and drained
  • 12 corn tortillas (6 inches) 
  • 24 Sea Best Breaded Jumbo Butterfly Shrimp
  •  1 cup shredded Monterey Jack cheese

Directions

  1. In a small bowl, combine the cabbage, carrots, scallions and cilantro. Stir in the ranch dressing and lime juice; set aside.
  2. In a small saucepan over medium heat, warm the black beans.
  3. Heat corn tortillas; keep warm.
  4. Cook Sea Best Breaded Jumbo Butterfly Shrimp according to package directions until crispy and golden brown. Remove shrimp tails.
  5. Top each warm tortilla with cabbage mixture and warm black beans. Add two fried butterfly shrimp and shredded Monterey Jack cheese. Fold in half.

Servings: 6 

 

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