Ingredients
-
1
pound shrimp, peeled and deveined
-
Corn tortillas
-
1
tomato, chopped
-
½
red onion, finely chopped
-
¼
cup cilantro, finely chopped
-
Juice of 1 lime
-
¼
cup sour cream
-
½
cup Mina Green Harissa
-
1
teaspoon chili powder
-
¼
teaspoon cumin powder
-
2
tablespoons Mina extra-virgin olive oil
-
Lime wedges
-
Salt and black pepper, to taste
Preparation
-
Step 1
In a bowl, mix shrimp, 2 tablespoons green harissa, chili powder, cumin, and salt and pepper. Set aside for 5 minutes.
-
Step 2
Prepare pico de gallo: mix tomatoes, onion, cilantro, lime juice, and salt. Set aside.
-
Step 3
Prepare harissa crema: mix the remaining green harissa with sour cream and juice from 1 lime wedge.
-
Step 4
Add olive oil to pan and sauté shrimp on medium to high heat for 3 minutes on each side.
-
Step 5
Assemble the tacos by spreading harissa crema on tortillas, topping with shrimp and pico de gallo. Serve with lime wedges. Enjoy!
