Mo’Cajete Shrimp Tacos

These shrimp tacos bring a satisfying burst of flavor, ushering in summer!

Ingredients

4 each white corn tortillas – 5″ or 6″

4 oz small shrimp (not bay shrimp), peeled and deveined

1/4 each roasted onion, red pepper, green pepper (use any color combo you like), sliced into strips

2 oz Salvador Molly’s Salsa Mo’Cajete

1 oz Mexican crema or creme fraiche (or thin sour cream with a tablespoon of buttermilk)

1 oz finely ground Cotija cheese

fresh cilantro sprigs*

Directions

In a small non-stick pan over medium-high heat, saute shrimp with roasted onions and peppers until it starts to turn opaque, about one and half minutes. Add Mo’Cajete sauce to pan and simmer one minute more. Remove pan from heat. While shrimp are cooking, heat tortillas in a tortilla warmer or wrap in slightly damp paper towel and microwave on medium power ten to fifteen seconds.

Lay tortillas on plate doubled-up or two tortillas stacked on top of each other. Divide shrimp mixture between the tortillas. Garnish with the crema, cotija cheese and cilantro. Serve immediately and enjoy! Serves one or two.

*Here at Salvador Molly’s, we like a few sprigs of cilantro on each taco; however, if you don’t like cilantro, some flat-leaf Italian parsley will add some color but taste different.