Shrimp Taco Cups
Ingredients
Cilantro Honey Lime Marinade
- 1 small jalapeno pepper stemmed and seeded
- 1/4 c. fresh juice from 3 to 4 limes
- 1/2 tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. salt
- 1/2 tsp. zest from 1 lime
- 1/2 bunch fresh cilantro
- 2 tbsp. honey
- 1 lb. large shrimp peeled, deveined, and rinsed
Taco Cups
- 3 Flatout Flatbread MultiGrain with Flax Wraps
- 2 c. classic coleslaw mix
- Shrimp Ceviche
- 2 tbsp. sour cream
- 1/2 tsp. chipotle seasoning
Instructions
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Preheat oven to 350.
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Cut each Flatbread MultiGrain with Flax Wraps in half. Place one half in the bottom of a jumbo muffin cup, shaping sides to fit cup. Bake for 10 minutes and cool.
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To make the marinade To make the marinade, place jalapeño, lime juice, olive oil, chili powder, salt, lime zest, cilantro and honey in jar of a blender. Puree until completely blended. Place shrimp in a large resealable plastic bag. Pour in marinade and toss to combine. Let marinate at room temperature for 30 minutes.
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Grill shrimp over high heat until just cooked through, about 2-3 minutes per side.
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Fill each baked Flatout Flatbread cup with 1/2 c. coleslaw mix, handful of grilled shrimp and 1-2 tbsp. shrimp ceviche. In a small bowl mix together sour cream and chipotle seasoning. Spoon or pipe sour cream mix overtop taco cup. Enjoy!
Recipe Notes
Shrimp Ceviche recipe can be found here: http://triedandtasty.com/shrimp-ceviche/