Rosemary Citrus Shrimp Tacos

• Produce

  • 1 Avocado

• Condiments

  • 12 1/3 oz Robert rothschild farm rosemary citrus & pepper sauce

• Baking & Spices

  • 8 1/2 oz Cole slaw mix, fresh
  • 1 Pepper, yellow
  • 1 Red pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 8 Flour tortillas

• Other

  • 1 pound shrimp, peeled and deveined and tails removed

Found on melaniemakes.com

Description

Ingredients

• 2 tablespoons olive oil
• 1 pound shrimp, peeled and deveined and tails removed
• 12.4 ounces Robert Rothschild Farm Rosemary Citrus & Pepper Sauce
• 8 flour tortillas
• 8-1/2 ounces fresh cole slaw mix
• 1 red pepper, cut into strips
• 1 yellow pepper, cut into strips
• 1 avocado, sliced

Directions

• In a large skillet, heat olive oil over medium heat. Add shrimp in a single layer and cook for two minutes until pink.
• Flip shrimp and cook for an additional 2-3 minutes until shrimp is pink and flesh is opaque.
• Stir in 1 cup of Rosemary Citrus & Papper Sauce and warm through. Remove from heat.
• Assemble tacos by topping a tortilla with cole slaw, pepper strips, avocado slices and shrimp.
• Top with additional Rosemary Citrus & Pepper Sauce, if desired.

Nutrition