Tip: Tortillas can also be heated directly on the bbq or grill.
Courses:Lunch, Dinner, Main Course
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 21-27 Jumbo Shrimp (340 g)thawed
2 TbspFarm Boy™ Chili Lime Dressing (350 ml)
1 linkFarm Boy™ Spanish Chorizo (240 g)sliced into ½” rounds
