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Spicy Shrimp Tacos

Prep Time: 15 minutes  

Cook Time: 5-8 minutes

Servings: 4-6



4-6 small Crepini® Egg Wraps with (Cauliflower, Gluten-Free Grains or Sweet Potato) 
8 ounces shrimp, peeled, deveined & tails removed
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon kosher salt
⅛ teaspoon cayenne pepper
1 tablespoon canola oil
1½ cups green cabbage, shredded
2 ounces Cotija cheese, crumbled


For the Mango Avocado Salsa

1 cup avocado, peeled & diced
½ cup mango, peeled & diced
½ lime, juiced
½ jalapeño pepper, seeded & minced (optional)
2 tablespoons red onion, minced
2 tablespoons fresh cilantro, chopped
⅛ teaspoon ground cumin
⅛ teaspoon fine sea salt



  1. Make the mango avocado salsa: add all ingredients to a bowl. Stir to combine and set aside while you prepare the other ingredients.
  2. Pat the shrimp dry with paper towels.
  3. To a medium mixing bowl add shrimp, chili powder, cumin, salt and cayenne pepper. Toss to coat.
  4. To a 12-inch non-stick skillet over medium-high heat, warm the oil. Add the shrimp to the pan and cook until done, flipping occasionally, 5-8 minutes. Remove from heat.
  5. Fill each taco with some cabbage. Top with shrimp, cheese, and salsa. Serve immediately.