Sweet & Spicy Baked Shrimp Tacos

Name: Sweet & Spicy Baked Shrimp Tacos
Prep time: 15 min
Total time: 20 min
Yield: 8 tacos
Ingredients: Spice Mixture; 1/3 cup sugar; 3 tablespoons firmly packed brown sugar; 2 tablespoons all-purpose flour; 2 tablespoons plain breadcrumbs; 1/2 teaspoon ground allspice; 1/2 teaspoon coarse ground black pepper; 1/2 teaspoon ground red pepper (cayenne); 1/4 teaspoon garlic powder; 1/4 teaspoon ground ginger; Shrimp; 1/4 cup * Land O Lakes® Unsalted Butter melted; 1 (16-ounce) package uncooked medium shrimp, peeled, deveined, tails removed; Sauce; 1/2 cup sour cream; 1 tablespoon lime juice; 2 teaspoons chopped fresh cilantro; 1/2 teaspoon chili powder; Tacos; 16 (6-inch) corn tortillas, warmed; 2 cups coleslaw mix

Spice-coated shrimp are baked and then placed on top of corn tortillas. Add coleslaw mix and drizzle them with a flavorful sauce for a new twist on tacos.

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15 min

Prep Time

20 min

Total Time

tacos

Ingredients

Spice Mixture

¹/₃ cup sugar

3 tablespoons firmly packed brown sugar

2 tablespoons all-purpose flour

2 tablespoons plain breadcrumbs

¹/₂ teaspoon ground allspice

¹/₂ teaspoon coarse ground black pepper

¹/₂ teaspoon ground red pepper (cayenne)

¹/₄ teaspoon garlic powder

¹/₄ teaspoon ground ginger

Shrimp

¹/₄ cup Land O Lakes® Unsalted Butter, melted

1 (16-ounce) package uncooked medium shrimp, peeled, deveined, tails removed

Sauce

¹/₂ cup sour cream

1 tablespoon lime juice

2 teaspoons chopped fresh cilantro

¹/₂ teaspoon chili powder

Tacos

16 (6-inch) corn tortillas, warmed

2 cups coleslaw mix

*Substitute Land O Lakes® Salted Butter.

How to make

STEP 1

Heat oven to 500°F. Line baking sheet with aluminum foil; set aside.
STEP 2

Combine all spice mixture ingredients in bowl. Dip shrimp in butter then in spice mixture. Place onto prepared baking sheet. Bake 5-6 minutes or until shrimp are pink and coating is bubbly.
STEP 3

Combine all sauce ingredients in bowl.
STEP 4

Assemble tacos by stacking2 warmed tortillas onto each individual serving plate. Top with 1/8 baked shrimp and 1/4 cup coleslaw mix. Drizzle with sauce. Fold tortillas over filling.