1 pk. 10 Oz Package Seapak® Jumbo Coconut Shrimp
1/2 C Sour Cream
Zest And Juice Of 1 Lime
1 C Chopped Cilantro Plus More For Garnish
1/4 tsp. Cumin
1 Unit Mango, Peeled And Diced
Salt And Pepper
8 Unit (8") Flour Tortillas
1 Unit (8 Oz) Pineapple Tidbits
1 1/2 C Monterey Jack Cheese, Shredded


In a blender, add the sour cream, lime juice, cilantro, cumin, and mango. Process just until smooth. Add salt and pepper to taste. Refrigerate sauce until ready to use.
Preheat oven to 400ºF. Remove the tails from the shrimp.
Arrange 4 tortillas on a baking sheet lined with parchment paper. Top each with the shrimp, pineapple, cilantro, and cheese. Place another tortilla on top of each.
Place a second baking sheet on top to weigh down the tortillas
Bake for 10 minutes, or until cheese is melted and tortillas are golden brown. Slice each into quarters and serve with the refrigerated sauce.