Ingredients
- 3/4 lb. Raley’s Texas Gulf Shrimp, peeled
- 2 Tbsp. Raley’s Classic Olive Oil, divided
- 4 large cloves garlic, chopped
- 2 tsp. Raley’s Organic Oregano Leaves
- 1 1/2 tsp. Raley’s Purely Made Organic Chili Powder
- 1 tsp. Raley’s Purely Made Organic Ground Cumin
- Raley’s Sea Salt to taste
- Raley’s Black Pepper to taste
- 1/2 cup sour cream
- 2 limes
- 1/2 cup chopped cilantro
- 8 Raley’s Flour Fajita Tortillas
- 1 cup Raley’s Pico de Gallo (optional garnish)
- 2 cups shredded cabbage (optional garnish)
- 1-2 avocados, diced (optional garnish)
- 1/2 cup jalapeño slices (optional garnish)
- 1/2 cup Raley's Shredded Mild Cheddar and Jack Cheese (optional garnish)
Instructions
- In a medium bowl, combine shrimp with 1 Tbsp. oil, garlic, oregano, chili powder and cumin. Add salt and pepper to taste and combine.
- In a small bowl, combine sour cream, juice of 1 lime and cilantro. Set aside.
- Cut the other lime into 8 wedges.
- Heat 1 Tbsp. olive oil in a large skillet over medium heat.
- Add shrimp to pan, season with salt and pepper and cook for 4-5 minutes, stirring occasionally until shrimp are opaque and cooked through.
- Heat tortillas in microwave or skillet.
- Divide cooked shrimp between tacos and top each with Pico de Gallo, cabbage, avocado, jalapeño and sour cream mixture (optional).
