Chipotle-Raspberry Mini Shrimp Tacos with Mustard Crema - Cooking Contest Central
Spicy chipotle-raspberry shrimp in pineapple-cabbage slaw with horseradish mustard crema, perfect holiday appetizers!
Ingredients
- 1/4 cup store bought chipotle-raspberry marinade & dip
- 3 Tablespoons Maille Horseradish Mustard, divided use
- 1/2 pound ready to eat shrimp, (41/50 count)
- 8 ounces pineapple tidbits in natural juice, drained, reserve juice
- 1 cup chopped red cabbage
- 1 avocado, peeled, seeded and diced
- 1/4 cup chopped scallions, green & white parts
- 1/4 cup sliced almonds
- 1/4 cup Mexican crema
- 12 small, extra thin, corn tortillas
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