CATALINA SHRIMP TACOS WITH COTIJA CHEESE
A fresh take on the street taco, corn tortillas are filled with juicy shrimp sautéed in a delicious chimichurri sauce then topped with lime-infused corn and Cotija cheese for a punch of flavor.
COOKING INSTRUCTIONS
NUTRITION
6 Serving Instructions
Thaw in refrigerator.
1.Preheat oven to 250°F. Loosely wrap corn tortillas in foil leaving an opening to vent and place in oven for 10-15 min. to warm (this will keep the tortillas from becoming soggy).
2.In medium sauce pan add corn over med-high heat. Cook 4-5 min., stirring occasionally.
3.Drain and rinse shrimp. Heat large saute pan over med-high heat, add chimichurri sauce and shrimp, stirring to coat. Cook just until the shrimp turn pink, 3-5 min.
4.Double up two tortillas for a traditional street taco. Top with 3 Tbsp. of corn, 4-5 shrimp with sauce and 2 tsp. of cheese. Repeat with remaining tortillas and serve.
Prep time: 25-30 min.
3 Serving Instructions
Thaw in refrigerator.
1.Preheat oven to 250°F. Loosely wrap corn tortillas in foil leaving an opening to vent and place in oven for 10-15 min. to warm (this will keep the tortillas from becoming soggy).
2.In medium sauce pan, add corn over med-high heat. Cook 4-5 min., stirring occasionally.
3.Drain and rinse shrimp. Heat large saute pan over med-high heat, add chimichurri sauce and shrimp, stirring to coat. Cook just until the shrimp turn pink, 3-5 min.
4.Double up two tortillas for a traditional street taco. Top with 3 Tbsp. of corn, 4-5 shrimp with sauce and 2 tsp. of cheese. Repeat with remaining tortillas and serve.
Prep time: 25-30 min.
Serving Suggestions
Serve with Dream Dinners Brown Rice
