Yum Yum Shrimp Tacos
Cilantro Corn
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 1 (18-oz) pkg frozen popcorn shrimp
- ½ cup mayonnaise
- 1 Tbsp water
- ½ Tbsp melted butter
- ½ Tbsp tomato paste
- ½ tsp maple syrup
- ½ tsp garlic powder
- ¼ tsp paprika
- 12 corn tortillas
- 3 cups shredded red cabbage
- 2 avocados, sliced
- ½ cup chopped fresh cilantro
Instructions
- Bake shrimp according to package directions.
- Stir together mayonnaise, water, butter, tomato paste, syrup, garlic powder, and paprika, adding water as needed to reach a pourable consistency.
- Heat tortillas according to package directions. Divide shrimp among tortillas; top with cabbage, avocado, and cilantro. Drizzle with sauce.
Side Dish Ingredients
- 1 (12-oz) pkg frozen corn kernels
- 2 Tbsp olive oil
- ½ cup chopped fresh cilantro
Side Dish Instructions
- Cook corn in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until browned. Stir in cilantro.
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