Refreshing grilled shrimp tacos with a kick of jalapeño and poblano from Cholula® Green Pepper Hot Sauce.
Ingredients
- Spicy Green Pepper Crema
- 1/2 each avocado
- 2 tablespoons Greek yogurt, full fat
- 2 teaspoons Cholula® Green Pepper Hot Sauce
- 2 teaspoons lime juice
- Cucumber Pineapple Salsa
- 1 cup english cucumber, 1/2-inch dice
- 3/4 cup pineapple, 1/2-inch dice
- 1 tablespoon jalapeño, thinly sliced
- Tacos
- 16 each shrimp (21/25), peeled and deveined
- 3 tablespoons Cholula® Green Pepper Hot Sauce
- 8 each corn tortillas, 6-inch
- 2 cups cabbage, finely, shredded
- 1 1/2 cups cucumber pineapple salsa
- 1/4 cup spicy green pepper crema
- 4 teaspoons cilantro, chopped
- 1/4 cup queso fresco, crumbled
Nutrition Information
(per serving)
Refreshing grilled shrimp tacos with a kick of jalapeño and poblano from Cholula® Green Pepper Hot Sauce.
Instructions
Spicy Green Pepper Crema
- In a bowl, mash avocado with yogurt. Add Cholula® and lime juice. Whisk well to combine. Hold refrigerated for service.
Cucumber Pineapple Salsa
- In a bowl, combine cucumber, pineapple, and jalapeno. Hold refrigerated for service.
Service
- Set grill to medium. For each serving, lightly oil grill and sear 4 shrimp on both sides until pink and cooked through. As shrimp cooks brush each with 1/2 teaspoon Cholula.
- Grill 2 tortillas on each side until lightly charred. Remove and place in taco holders.
- Place a 1/4 cup of cabbage and 3 tablespoons salsa in each taco shell. Top each with 4 shrimp and drizzle each taco with 1/2 tablespoon crema. Garnish each with 1/2 teaspoon cilantro and 1/2 tablespoon crumbled queso. Serve immediately.
