Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
8 8-inch flour tortillas
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined
1 cup White Oak Medium salsa
Toppings: shredded cabbage, avocado, cabbage, sprouts, cilantro
- Heat a heavy-bottomed skillet to medium-high heat. Toast the tortillas for 1-2 minutes per side, until slightly charred but not dried out. Wrap the tortillas in a dish towel to keep warm.
- Add the olive oil to the empty skillet and heat to medium-high heat. When the oil is hot, add the shrimp and sauté for about 3 minutes. Add the salsa and cook until the shrimp are coated in salsa and cooked through. Turn off the heat
- Fill the tortillas with cabbage, shrimp, and toppings of your choice. Serve with more salsa on the side.