Cotija Baked Shrimp Tacos with Purple Slaw and Spicy Crema
PREP TIME: 30 Mins
COOK TIME: 12 Mins
TOTAL TIME: 42 Mins
SERVES: 12 Tacos (3 Shrimp Each)
  • STEP 1 OF 3:

    Preheat oven to 400° F. Rinse shrimp and pat dry with paper towels. Set aside.

  • 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.

  • 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.

How To make slaw
  • 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.

How To make spicy crema
  • STEP 1 OF 1:

    Combine Crema Mexicana Agria and chili sauce in a small bowl. Stir to combine.

To serve
  • 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.

1 Package

Queso Cotija Grated Cheese

FIND PRODUCT

1/2 Cup

Crema Mexicana Agria

FIND PRODUCT

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

Cacique

SAVE $1.00

On any one (1) Cacique or Ranchero Cheese 10oz or larger

Cacique

SAVE $1.00

on any one (1) Cacique or Ranchero Crema