- 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.