0/5
(0 Votes)
Ingredients
- 10 corn tortillas
- 1/2 lb shredded Jalisco cheese (or Monterey Jack)
- 1 lb shrimp. shelled and deveined (medium sized)
- Mexican seasoning
- 1 tbsp. lime juice
- 1/2 head cabbage, shredded
- Mango Salsa
Preparation
Step 1
In a large skillet, sauté shrimp in oil until pink. Season with Mexican seasoning and lime juice.
Heat a large griddle to medium. Lightly spray tortilla on both sides with oil. When griddle is hot, put the tortillas on the griddle and cook until lightly browned and slightly crisp (approximately 2 minutes).
Turn the tortillas over and spread cheese on top. Continue cooking until cheese begins to melt. Remove from griddle, use 2 to 4 shrimp per tortilla, garnish with cabbage, top with Mango Salsa and serve.