The blue shrimp we source is the sweetest and tastiest we’ve ever had, and is farmed with sustainable economic and environmental methods to boot. Paired with an herby orange-cilantro salsa, this is one taco night we can get behind.
Allergen Note: Contains: crustacean shellfish.
Reheat black beans in a small pot with a splash of water over medium-low heat
Meanwhile, mix the juice of one lime into the cilantro salsa. Peel the mandarin, and roughly chop the flesh. Fold into the salsa and set aside.
Reheat tortillas according to the instructions on the package: we recommend warming in a skillet or over an open flame, then stacking in a towel to keep warm.
Heat a splash of vegetable or olive oil in a medium sized saute pan over medium heat.
Toss the blue shrimp with the adobo and a pinch of salt in a small bowl. Add the shrimps to the pan in an even layer and cook for 2 minutes, or until they begin to turn red. Turn the heat down to low and using a spatula or spoon, stir the shrimps and cook for a bit longer, until they are cooked through. Turn off the heat.
Serve the shrimp alongside the tortillas, cabbage, salsa, and beans for a build-your-own-taco station!