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Just like grabbing tacos at a stand at the beach—fresh flavors abound from spicy shrimp, creamy coleslaw to smooth avocados.
Yield:5 Servings
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1 tablespoon vegetable oil
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 clove garlic, finely chopped
1 (16-ounce) package peeled and deveined raw shrimp, patted dry
1/2 cup mayonnaise
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
2 teaspoons sugar
3 cups coleslaw mix
3/4 cup frozen whole kernel corn, cooked as directed and cooled
10 (6-inch) flour tortillas
Avocado slices
Fresh salsa
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