Ring of Fire ® Shrimp Tacos

8 - 4.5" Corn Tortillas (Street Taco size)
1 lb. 41-50 Shrimp, peeled & deveined
4-6 tbs. Butter
1 bag Shredded Cabbage
1 White Onion, diced (optional)
1 bunch fresh Cilantro (optional)
1 Lime, cut into 8 wedges (optional)
Directions:
1

Rinse the shrimp in cold water and drain off excess water. In a large sauté pan melt butter over medium heat. Add shrimp and sauté until shrimp begins to turn pink. Once shrimp begins to turn pink, sprinkle Ring of Fire ® All Purpose Seasoning, 1 tablespoon at a time, mixing well so the shrimp are evenly coated. (Note: You may need to add a little more butter as you go to make sure the seasoning and butter create the sauce.)

Lay out the corn tortillas and place a small bed of cabbage down the middle of the tortilla and top with 5-6 shrimp. Top with diced white onion and fresh cilantro and serve with a lime wedge. Makes 4 servings.

Variation: Top with fresh salsa or guacamole. Can also top with Ring of FireSpicy Mayo.

Ingredients

 8 - 4.5" Corn Tortillas (Street Taco size)
 1 lb. 41-50 Shrimp, peeled & deveined
 4-6 tbs. Butter
 1 bag Shredded Cabbage
 1 White Onion, diced (optional)
 1 bunch fresh Cilantro (optional)
 1 Lime, cut into 8 wedges (optional)

Directions

Directions:
1

Rinse the shrimp in cold water and drain off excess water. In a large sauté pan melt butter over medium heat. Add shrimp and sauté until shrimp begins to turn pink. Once shrimp begins to turn pink, sprinkle Ring of Fire ® All Purpose Seasoning, 1 tablespoon at a time, mixing well so the shrimp are evenly coated. (Note: You may need to add a little more butter as you go to make sure the seasoning and butter create the sauce.)

Lay out the corn tortillas and place a small bed of cabbage down the middle of the tortilla and top with 5-6 shrimp. Top with diced white onion and fresh cilantro and serve with a lime wedge. Makes 4 servings.

Variation: Top with fresh salsa or guacamole. Can also top with Ring of FireSpicy Mayo.

Ring of Fire ® Shrimp Tacos