Ingredients
| 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 |
Directions
1 |
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. |
|---|---|
2 |
Preheat oven to 400ºF. Remove the tails from the shrimp. |
3 |
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. |
4 |
Place a second baking sheet on top to weigh down the tortillas |
5 |
Bake for 10 minutes, or until cheese is melted and tortillas are golden brown. Slice each into quarters and serve with the refrigerated sauce. |
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