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Yellow Corn Tortilla

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SIZE: 6"

UPC:
Tortillas per bag:
Bags per case:
Bag weight (OZ):
Shelf live:
757003000222 
70
6
70
90 days  
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Ingredients:
Corn Flour, Vegetable Oil (Soybean or Cotton Seed), Water, Trace of Lime and Salt.

MI PANCHITO

SPICY SHRIMP TACOS

Ingredients:

 

For the shrimp

  • 11 1/2 lbs jumbo shrimp cooked, peeled and deveined

  • 1 tsp oil

  • 2 tsp chili powder

  • 2 tsp ground cumin

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1/4 tsp cayenne pepper

  • 1/2 tsp salt

  • 6-8 corn tortillas

For the slaw

  • 2 cups shredded green cabbage

  • 2 cups shredded purple cabbage

  • cup grated carrot

  • 1/4 cup finely diced fresh cilantro

  • 2 tbsp olive oil

  • Juice of one lime (about 1-2 tbsp)

  • 1 tbsp honey

Total Time: 25 - 30 minutes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Directions:

  • Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix until well coated.

  • Heat oil in a large skillet over medium high heat. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.

  • In a large bowl, mix together the ingredients for the slaw until combined.

  • Serve on corn tortillas. To assemble, layer some mashed avocado, shrimp and slaw.

  • Garnish with cheese, cilantro and lime juice, if desired.