Recipe Created by: Andrea Buckett @andreabuckettcooks
Soak 8 small bamboo skewers for 15min
Preheat the BBQ to 400F
Tip: Tortillas can also be heated directly on the bbq or grill.
Directions
- Wrap 8 tortillas in aluminum foil.
- Drain the thawed 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 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. Perfect for one corn tortilla.
- Add the wrapped tortillas to the top rack of the BBQ 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), some shredded cabbage, a tablespoon of roasted corn salsa, taco sauce and cilantro.
Ingredients
- 1 bag (340 g) Farm Boy™ Raw Jumbo Shrimp thawed
- 2 Tbsp Farm Boy™ Chili Lime Dressing (350 ml)
- 1 link Farm Boy™ Spanish Chorizo (240 g) sliced into ½” rounds
- Farm Boy™ 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