• 2 tbsp. Olive Oil
  • 1 lb. Large Shrimp (peeled, de-veined, and tails removed)
  • 1 tbsp. Cajun Seasoning
  • 1 cup Cherry Tomatoes
  • 1/2 Red Onion, diced
  • 1 cup Roasted Corn (off the cob, or canned)
  • 1 can Black Beans
  • Shredded Lettuce
  • Mi Rancho Organic Flour Tortillas (small)
  • 1 cup Sour Cream
  • 2 Limes
  • 1 Avocado
  • 1 bunch Cilantro
  • 1 Serrano Chile, veins and seeds removed


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Heat Olive Oil in large skillet.

Sauté shrimp with garlic and Cajun seasoning for about 3 minutes until slightly blackened.

Toss together tomatoes, red onion, corn and black beans with juice of ½ lime, salt and pepper.

Blend sour cream, juice of 1 ½ lime, 1 avocado, 1 handful of cilantro, serrano chile until smooth.

On a hot dry grill or open flame, warm tortillas until slightly charred and they begin to puff. Place in a warmer to keep hot for serving.

To assemble tacos, layer shredded lettuce, shrimp, corn salsa and drizzle with cilantro lime crema.