Cholula® Cucumber & Pineapple Shrimp Tacos | McCormick For Chefs®

Refreshing grilled shrimp tacos with a kick of jalapeño and poblano from Cholula® Green Pepper Hot Sauce.

Ingredients

Servings

Spicy Green Pepper Crema | Serves 4
1/2 each Avocado
2 tbsps Greek Yogurt, full fat
2 tsps Cholula® Green Pepper Hot Sauce
2 tsps Lime Juice
Cucumber Pineapple Salsa | Serves 4
1 cup English Cucumber, 1/2" dice
3/4 cup Pineapple, 1/2" dice
1 tbsp Jalapeño, thinly sliced
Tacos | Serves 4
16 each Shrimp, Medium (21/25), Peeled and Deveined
3 tbsps Cholula® Green Pepper Hot Sauce
8 each Corn Tortillas, 6"
2 cups Cabbage, finely shredded
1 1/2 cups Cucumber Pineapple Salsa
1/4 cup Spicy Green Pepper Crema
4 tsps Cilantro, chopped
1/4 cup Queso Fresco, crumbled

Procedure

Spicy Green Pepper Crema

In a bowl, mash avocado with yogurt. Add Cholula® and lime juice. Whisk well to combine. Hold refrigerated for service.

Cucumber Pineapple Salsa

In a bowl, combine cucumber, pineapple, and jalapeno. Hold refrigerated for service.

Service

Set grill to medium. For each serving, lightly oil grill and sear 4 shrimp on both sides until pink and cooked through. As shrimp cooks brush each with 1/2 teaspoon Cholula.
Grill 2 tortillas on each side until lightly charred. Remove and place in taco holders.
Place a 1/4 cup of cabbage and 3 tablespoons salsa in each taco shell. Top each with 4 shrimp and drizzle each taco with 1/2 tablespoon crema. Garnish each with 1/2 teaspoon cilantro and 1/2 tablespoon crumbled queso. Serve immediately.

Recipe type: Burgers Tacos and Sandwiches
Cuisine: Mexican

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