Taco Night

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.


Gorton's seafood

Gorton’s Butterfly Shrimp

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


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



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