Shrimp Tacos
Gorton’s Double Crunch Shrimp pairs deliciously with mango salsa, purple cabbage and flour tortillas for a bright, tasty, and easy taco night.
Ingredients
Gorton's seafood
For the tacos:
1 bag Gorton’s Double Crunch Shrimp
8 small white flour tortillas
1 cup shredded purple cabbage
1 jalapeño, thinly sliced (optional)
For the Mango Avocado Slaw:
1 ripe mango, diced
1 avocado, diced
1/4 cup finely chopped red onion
1/4 cup diced red bell pepper
1 tbsp chopped cilantro
1 tbsp lime juice
Salt, to taste
For serving:
Additional cilantro
Lime wedges
Preparation
Step 1
Prepare Gorton’s Double Crunch Shrimp according to package instructions.
Step 2
Make the mango avocado slaw: In a medium bowl, combine diced mango, avocado, red onion, red bell pepper, cilantro, lime juice, and a pinch of salt. Gently toss to combine.
Step 3
Warm tortillas in a skillet or oven until soft and pliable.
Step 4
Assemble tacos by layering shredded purple cabbage and crispy shrimp on each tortilla. Top with mango avocado slaw and sliced jalapeño, if using.
Step 5
Garnish with additional cilantro and serve immediately with lime wedges.
Featured product
Gorton's Double Crunch Shrimp
