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Baja Shrimp Tortas with Chile Lime Cole Slaw

Recipe Categories: All Recipes | Mardi Gras

Prep time: 25 min

Cook time: 5 min

Serves: 4-6

Nutrition Info

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Baja Shrimp Tortas with Chile Lime Cole Slaw

These unexpected sandwiches put Cajun seafood twist on a Mexican favorite. Omaha Steaks Blackened Shrimp provide juicy, zesty flavor and easy-to-make Chile Lime Cole Slaw brings the party and ties it all together. These won't take you long and are guaranteed to be a hit at your Fat Tuesday celebration.

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Blackened Shrimp

1 (1.5 lb.) pkg. | ~30 shrimp

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Ingredients

16 each Omaha Steaks #2333 Blackened Shrimp
8 each Artisan Dinner Rolls or Slider Buns (Torta Bread)
2 Tbsp Mayonnaise
1 Recipe Chile Lime Cole Slaw (Below)
1 each Lime (Cut into wedges)

Chile Lime Cole Slaw:

* Makes about 4 servings.

1/2 cup Mayonnaise
2 tsp. Garlic, chopped
2 tsp. Canned Chipotle Chile in Adobo Sauce Pureed
1 Tbsp. Lime Juice, freshly squeezed
1/2 tsp. Kosher Salt
2 Cups Finely Shredded Green Cabbage and Carrots

Preparation

Prepare Chile Lime Cole Slaw according to recipe below.
Preheat cast iron skillet on high. Add frozen shrimp and cook for 2 minutes on the first side then 1-2 minutes on second side or until sides turn opaque. Remove shrimp and reserve.
Cut Torta Bread in half and spread a little amount of mayonnaise on each.
Place in iron skillet briefly to toast the bread.
On each of the bottom halves of the buns place a generous scoop of the Chile Lime Cole Slaw then top with 2 shrimp, followed by the top halves.
Serve with lime wedges on the side.

Chile Lime Cole Slaw: