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STEP 1 OF 3:
Preheat oven to 400° F. Rinse shrimp and pat dry with paper towels. Set aside.
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STEP 2 OF 3:
Spread bread crumbs in a thin layer on a baking sheet and bake for 3 minutes, until light brown. Transfer seasoned bread crumbs in a shallow bowl and mix in 1/3 cup Cotija cheese and oil. Stir until ingredients are completely incorporated. Place flour and eggs in separate dishes. Place a wire rack on a baking sheet and spray evenly with cooking spray.
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STEP 3 OF 3:
Increase oven temperature to 450° F. Coat shrimp in flour, shaking off any excess, dip in egg and coat in seasoned bread crumbs/cotija cheese mixture. Place shrimp on wire rack. Bake shrimp for 4 minutes on one side, turn shrimp to the other side and bake for 4 minutes more or until golden brown.
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STEP 1 OF 1:
Whisk together garlic, lemon juice, olive oil, ground cumin, salt and pepper in a medium bowl. Stir to combine shredded cabbage and carrot.
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STEP 1 OF 1:
Combine Crema Mexicana Agria and chili sauce in a small bowl. Stir to combine.
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STEP 1 OF 1:
Warm tortillas, place 3 shrimp per taco, top with 1-2 tablespoons slaw and spicy crema. Garnish with chopped cilantro, sprinkle remaining crumbled cotija and lime wedges to serve.
Ingredients for Shrimp Tacos
- 6 ounces (about 36) small peeled and deveined shrimp
- 1 cup seasoned bread crumbs
- 1/3 grated Cacique Cotija cheese, remaining for garnish
- 1 tablespoon grape seed oil
- 1/3 cup all-purpose flour
- 2 large eggs, beaten
- 12 mini corn tortillas (street style)
- for garnish cilantro, chopped
- for garnish lime wedges
Ingredients for the Slaw
- 1 garlic clove, minced
- 2-2 1/2 tablespoons Lemon Juice
- 2 tablespoons olive oil
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cups purple cabbage, grated
- 1 large carrot, grated
Ingredients for the Crema
- 1/2 cup Cacique Crema Mexicana Agria
- 3 tablespoons garlic chili sauce (Sriracha)
Coupons
SAVE $1.00
On any one (1) Cacique or Ranchero Cheese 10oz or larger
