Servings: 8 Tacos
8 ea / Coyotas Tortillas
1 lb / Cooked Shrimp 16/20 ct (can also be raw, adjust cooking time)
¼ cup / Truff Sauce
2 tbsp / Olive Oil
1 cup / Green Cabbage, Shaved Thin, rinsed
½ cup / Chipotle Aioli (store bought)
2 ea / Lemons, quartered
Cherry Tomato Salsa:
1 cup / Cherry Tomatoes, Sliced in rounds
1 ea / Green Onion, minced
1 ea / Jalapeño, seeded, minced
1 tsp / Cilantro, Fresh, minced
1 ea / Lime Juice, fresh squeezed
Salt & Black Pepper to Taste
- For Shrimp: Preheat Oven at 425 F degrees. Place Shrimp, Truff Sauce and Olive Oil (S&P to taste) in mixing bowl, fully combine. Place in baking pan and cook in oven for 4-7 minutes until hot. If using raw shrimp cook for 6-9 minutes until fully cooked through. Remove from oven and set aside.
- For Cherry Tomato Salsa: Place all ingredients in salsa section in mixing bowl and fully combine.
- For Platting: Heat tortilla on stove, pan or oven until bubbles rise, remove and place on plate. Add 3-4 shrimp on tortilla, stack shaved Green Cabbage on shrimp, drizzle Chipotle Aioli evenly on Cabbage and finish with Cherry Tomato Salsa.