Baja Shrimp Street Tacos

Day Before Service

1. Before Preparing Any Shrimp Recipe, Review The Tips Section to Prevent Cross Contact
2. Make the Creamy Cilantro-Lime Slaw, Blackening Spice and the Chipotle Ranch Sauce.
3. Store the Blackening Spice, wrapped, labeled, and dated in dry storage.
4. Store the Creamy Cilantro-Lime Slaw and the Chipotle Ranch Sauce, wrapped, labeled, and dated in the refigerator.

Hold at 41°F or below.

5. If the shrimp is frozen, place on a sheet pan and transfer from the freezer to the bottom shelf of the refrigerator to thaw over night.

Hold at 41°F or below.

Day of service

1. Preheat the tilt skillet to 350°F.
2. In a large bowl, toss the thawed shrimp with the Blackening Spice.
3. Add the oil to the skillet. Once shimmering, add the shrimp in batches to prevent over crowding.
4. Cook for 4-6 minutes, stirring occasionally, until the shrimp are opaque and pink.

Cook to 145°F or higher for 15 seconds.

Hold at 135°F or above.

Assembly

1. Layer two tortillas and place 5 shrimp in the center.
2. Top each taco with 1/4 cup of Creamy Cilantro-Lime Slaw.
3. Place finished taco in a warmer until ready to serve.
4. Place the the taco in a deli paper lined boat. Store in the warmer until service.

For quality, these should be batch cooked and assembled throughout service.

5. Drizzle with 1 tablespoon of Chipotle Ranch Sauce.