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.
Directions
1. Combine all dressing ingredients in a small bowl.
2. Mix dressing with all slaw ingredients in a medium-sixed bowl. Set aside.
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.
4. If using store bought tortillas, place on a microwavable plate under a wet paper towel, and heat for 30 seconds in microwave.
5. Place a heaping tablespoon of slaw on warm tortilla. Place one Gorton’s Butterfly Shrimp on top.
6. Garnish with diced mangoes, red chili, and pea shoots. Drizzle with avocado crema (pureed avocado with lime and sour cream).
7. Enjoy!
Ingredients
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
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