Ingredients

Ingredients for Mustard Sauce

2 tablespoons lime juice

1 ½ tablespoon Maille Dijon Original

3 tablespoon mayonnaise

2 garlic cloves

1 habanero pepper, seeds removed

Ingredients for Slaw

1 cup shredded purple cabbage

1 cup shredded jicama

1 cup shredded carrots

1 cup shredded cucumber

Ingredients for Shrimp Filling

1 pound medium raw shrimp, tails removed, rinsed

salt to taste

pepper to taste

1 teaspoon chili powder

cilantro sprigs

lime juice
12 small corn or flour tortillas, warmed

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Instructions

Combine lime juice, Dijon mustard, mayonnaise, garlic and habanero in a food processor. Process until smooth. Refrigerate until ready to use.

Toss together cabbage, jicama, carrots and cucumber in a medium bowl. Refrigerate until ready to use.

Season shrimp with salt, pepper and chili powder. Heat 1 tablespoon oil in a saute pan. Cook shrimp until cooked through; approximately 5 minutes. Remove from heat and set aside.

Heat tortillas. Place 4-6 shrimp on a tortilla, top with habanero mustard sauce, slaw, a few cilantro sprigs and a squeeze of lime juice. Repeat with remaining ingredients. Serve.

Notes

If jicama is not available in your area, you can use a vegetable or fruit with crunch such as green apple, Asian pear or radish.

Author: Ericka Sanchez
Prep Time: 15 minutes
Cook Time: 10 minutes