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
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
  1. Prepare Chile Lime Cole Slaw according to recipe below.
  2. 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.
  3. Cut Torta Bread in half and spread a little amount of mayonnaise on each.
  4. Place in iron skillet briefly to toast the bread.
  5. 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.
  6. Serve with lime wedges on the side.
Chile Lime Cole Slaw:
  1. Combine all ingredients and mix well.
Nutrition Facts
Calories290
Total Fat15g
Saturated Fat3g
Cholesterol125mg
Sodium950mg
Carbohydrates20g
Fiber2g
Protein19g

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