Monday, April 11th 2016, 4:42 pm
Sriracha Shrimp Tacos & Fresh Mango Salsa
1 pound pre-cooked shrimp
3 tablespoon Sriracha sauce (divided)
Corn tortillas
1 cup Mexican crema
1/2 cup mango, chopped
1/2 cup pineapple, chopped
2 green onions, chopped
ADD:
Fresh cilantro
1 teaspoon honey
Coleslaw mix
Cotija cheese
Corn tortilla
In a large skillet sauté the shrimp and 2 tablespoons Sriracha till the shrimp are warm. To make the Sriracha cream sauce: simply combine 1 tablespoon Sriracha with the Mexican crema till combined. Place in a small serving bowl or in a squeeze bottle. To make the salsa: combine the mango, pineapple, green onions, cilantro, and honey in a bowl. Set aside till you are ready to serve. Assemble your tacos on a warm corn tortilla with a spoonful of shrimp, fresh salsa, cabbage mixture, cotinga cheese and a drizzle of Sriracha cream sauce.
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