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!