Yellow Corn Tortilla
SIZE: 6"
UPC:
Tortillas per bag:
Bags per case:
Bag weight (OZ):
Shelf live:
757003000222
70
6
70
90 days
Ingredients:
Corn Flour, Vegetable Oil (Soybean or Cotton Seed), Water, Trace of Lime and Salt.
MI PANCHITO
SPICY SHRIMP TACOS
Ingredients:
For the shrimp
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11 1/2 lbs jumbo shrimp cooked, peeled and deveined
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1 tsp oil
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2 tsp chili powder
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2 tsp ground cumin
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1/2 tsp onion powder
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1/2 tsp garlic powder
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1/4 tsp cayenne pepper
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1/2 tsp salt
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6-8 corn tortillas
For the slaw
Total Time: 25 - 30 minutes
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Directions:
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Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix until well coated.
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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.
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In a large bowl, mix together the ingredients for the slaw until combined.
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Serve on corn tortillas. To assemble, layer some mashed avocado, shrimp and slaw.
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Garnish with cheese, cilantro and lime juice, if desired.