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.
Ingredients
16 ea shrimp, medium (21/25), peeled and deveined
3 tbsp Cholula® Green Pepper Hot Sauce
8 ea Corn Tortillas, 6 in.
2 cups Cabbage, finely shredded
1 1/2 cups Cucumber Pineapple Salsa, (see recipe below)
1/4 cup Spicy Green Pepper Crema, (see recipe below)
4 tsp cilantro, fresh, chopped
1/4 cup Queso Fresco, crumbled
Cucumber Pineapple Salsa
Directions
In a bowl, combine cucumber, pineapple, and jalapeno. Hold refrigerated for service.
Ingredients
1 cup cucumber(s), English, 1/2 in. dice
3/4 cup Pineapple, 1/2 in. dice
1 tbsp jalapeño(s), thinly sliced
Spicy Green Pepper Crema
Directions
In a bowl, mash avocado with yogurt. Add Cholula® and lime juice. Whisk well to combine. Hold refrigerated for service.
