Sausage and Shrimp Street Tacos
Sausage and Shrimp Street Tacos
Directions
- Rinse the shrimp and pat dry.
- In medium skillet add oil, shrimp, and seasoning.
- Add sausage and poblano salsa. Stir until shrimp is cooked through.
- On separate skillet, toast corn and flour tortillas.
- Build tortillas with proteins and garnish with onion, Cotija, cilantro, and drizzle with avocado salsa.
- Serve three tacos layered with one each tortilla. Additional hot sauce can be added as desired.
Ingredients
- 8 oz Roma® Sausage, Italian, Mild Sweet, 5-1, coarse ground
- 16 oz shrimp, raw, peeled, and deveined
- 1 oz oil, olive
- 0.5 oz Badia Sazón Tropical® Seasoning
- Poblano Salsa
- 3 ea Corn Tortillas, small, street size
- 3 ea Flour tortillas, small, street size
- 6 oz onions, red, pickled
- 1 oz cheese, cotija, crumbled
- 1 oz cilantro, fresh, roughly chopped
- 1 oz Avocado Salsa, premade
- 1 ea lime, wedge(s), garnish
