Recipe Created by: Andrea Buckett @andreabuckettcooks
Soak 8 small bamboo skewers for 15 minutes.
Preheat the BBQ to 400°F.
Tip: Tortillas can also be heated directly on the BBQ or grill.
Directions
- Wrap 8 Farm Boy™ Yellow Corn Tortillas in aluminum foil.
- Drain the thawed Farm Boy™ Jumbo Shrimp and transfer to a paper towel lined plate. Dry the shrimp off completely.
- Transfer to a bowl and mix in the Farm Boy™ Chili Lime Dressing.
- Thread a piece of Farm Boy™ Spanish Chorizo on to a skewer followed by a piece of shrimp and repeat. Each skewer will have two pieces of shrimp and two pieces of chorizo.
- Add the wrapped tortillas to the top rack of the barbecue and allow them to heat up for 5 minutes.
- Place the shrimp and chorizo skewers on the grill and cook for 3 minutes per side until the shrimp are firm and cooked through. Remove to a plate.
- To assemble, lay a warm tortilla out and top with shredded cabbage, the contents of one shrimp and chorizo skewer (discard skewer), shredded cabbage, a tablespoon of Farm Boy™ Roasted Corn & Black Bean Salsa, Farm Boy™ Taco Sauce, and cilantro.
- Serve and enjoy!
Ingredients
- 1 bag (340 g) Farm Boy™ Raw Jumbo Shrimp thawed
- 2 Tbsp Farm Boy™ Chili Lime Dressing
- 1 link Farm Boy™ Spicy Spanish Chorizo sliced into ½” rounds
- 8 Farm Boy™ Yellow Corn Tortillas
- 1 cup cabbage shredded
- 1 container Farm Boy™ Roasted Corn & Black Bean Salsa
- 1 lime cut into wedges
- Farm Boy™ Taco Sauce to taste
- 1/2 cup cilantro chopped