Corn tortillas
Shredded cabbage
Sauce (recipe below)
Pico de gallo (recipe below)
Lime slices
Prepare shrimp as directed on the package. I heated mine up in the toaster oven and they came out perfect. In the middle of a corn tortilla, spread some of the sauce and add the shrimp. Top with cabbage and pico de gallo. Squeeze a lime over the taco and enjoy!! This was a very easy and tasty dinner! It would be a great summertime meal too with a fruit salad on the side. Substitute fish for a yummy fish taco!
Sauce
4 tbsp mayo ( I used canola mayo)
3-4 tbsp sour cream
juice of 1/2 lime
Pico de Gallo
4 tomatoes
1 jalepeno
1/4 onion
cilantro (we like cilantro so I use a lot - about 1 cup)
1 tsp salt
1/2 tsp pepper
juice of 1/2 lime
garlic clove or 1/2 tsp granulated garlic
Pulse the ingredients together in a food processor or chop by hand if you like chunkier pico.
