Peruvian Shrimp Tacos

Directions

1. In a mixing bowl, toss cabbage with lime juice, rice vinegar, a pinch of sea salt, and a small handful of chopped cilantro. Let sit to soften slightly while other components are prepared
2. In a wide skillet, heat grapeseed oil over medium-high heat. Once shimmering, fry tortillas one at a time until golden and crisp (about 1 minute per side). Drain on paper towels and sprinkle with Roland Fine Sea Salt while hot
3. In a sauté pan over medium-high heat, add 1 tablespoon oil (optional) and the shrimp. Sear for 1–2 minutes per side until just cooked. Add the Peruvian Pepper Sauce and simmer for 1–2 minutes to coat and glaze. Remove from heat
4. Spread a spoonful of guacamole (or a few avocado slices) on each tortilla. Top with cabbage slaw, a few shrimp, pickled onions, and fresh cilantro. Drizzle with hot sauce or add a spoonful of Roland Mango Chili Sauce on the side
5. Arrange on a platter and garnish with lime wedges and optional sour cream. Serve warm or at room temperature