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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
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.

Featured Omaha Steaks Product

Blackened Shrimp
1 (1.5 lb.) pkg.  |  ~30 shrimp
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  • 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
  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
Total Fat15g
Saturated Fat3g

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