Ingredients
Units
Scale
- 2 lbs. of shrimp
- 2 avocados - sliced
- 1 tomato - diced
- 4 limes - quartered
- Olive oil - for dressing and frying
- Butter - for the bbq sauce
- Honey - for drizzling
- Borden® Cheese Sharp Cheddar Shreds
- Flat Breads
For the Mexican BBQ Sauce:
- 1 cup of sugar
- 1 cup of white vinegar
- 2 tbs. salt
- 2 tbs. black pepper
- 1 tbs. cayenne
- 2 tbs. butter
- 1 tbs. lemon juice
- 1 tsp. paprika
- 1 tsp. ground cumin
- 4 tbs. maple syrup
For the Coleslaw:
- 1/4 head of red cabbage, sliced thin
- 1/4 head of green cabbage, sliced thin
- 1 small onion, sliced thin
For the Coleslaw Dressing:
- Juice and zest of 3 limes
- 1/4 cup of olive oil
- 1 tsp. salt
- 1 tsp. black pepper
- 3 tbs. honey
- 1 small jalapeno - chopped with seeds
- 1 bunch of cilantro - chopped
Instructions
For the Mexican BBQ Sauce:
- Combine all of the above ingredients in a medium sized sauce pan and simmer on a gentle heat for 15 – 20 minutes, until the sauce cooks down slightly and thickens.
- Let cool before using.
For the Coleslaw and dressing:
- Combine all of the ingredients for the dressing in a small bowl and stir.
- Combine all of the ingredients for the slaw in a bowl and toss.
- Pour the dressing over the slaw and toss.
For the Shrimp:
- Heat a large heavy frying pan with about 2 tbs. of olive oil over a high heat.
- Add the shrimp, tossing them in the pan to obtain as much beautiful color on them as possible.
- When the shrimp are opaque add about 3 – 4 tbs. of the Mexican BBQ sauce and stir for 2 to 3 minutes.
- Add 2 tbs. of butter to the shrimp and allow the butter to melt into the sauce.
- Turn the heat off and get ready to build your taco.
- Plate the flat-bread followed by the coleslaw, shrimp, diced tomato, avocado slices, shredded cheese and finally a squeeze of lime juice and a drizzle of honey.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
