Open Faced Mini Tacos
Want to feel like a creator in the kitchen? Put your art on display with these homemade open-faced tacos. Show off a display of colors with red and curly Napa cabbage, carrots, and radicchio topped with mango and a drizzle of avocado crema.
Ingredients
Gorton's seafood
For tortilla:
1 cup blue corn masa
(Option: store bought blue corn tortillas)
For slaw:
1/4 cup each of red cabbage, curly Napa cabbage, radicchio, carrot shreds, and chopped radish
For dressing:
2 tbsp yogurt
2 tbsp mayo
1 tsp lime juice
1 tsp honey
Preparation
Step 1
Combine all dressing ingredients in a small bowl.
Step 2
Mix dressing with all slaw ingredients in a medium-sixed bowl. Set aside.
Step 3
To make tortilla, add a little warm water and sea salt to the blue corn masa. Roll out dough to 4.5″ circles, then grilled in oil or lard on a flat top grill.
Step 4
If using store bought tortillas, place on a microwavable plate under a wet paper towel, and heat for 30 seconds in microwave.
Step 5
Place a heaping tablespoon of slaw on warm tortilla. Place one Gorton’s Butterfly Shrimp on top.
Step 6
Garnish with diced mangoes, red chili, and pea shoots. Drizzle with avocado crema (pureed avocado with lime and sour cream).
Step 7
Enjoy!
