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Maille mexican shrimp tacos with habanero mustard sauce article

Mexican Shrimp Tacos with Habanero Mustard Sauce

Ingredients

For the Mustard Sauce:

  • 2 tablespoons lime juice
  • 1 ½ tablespoon Maille Dijon Originale
  • 3 tablespoon mayonnaise
  • 2 garlic cloves
  • 1 habanero pepper, seeds removed

For the Slaw:

  • 1 cup shredded purple cabbage
  • 1 cup shredded jicama
  • 1 cup shredded carrots
  • 1 cup shredded cucumber

For the 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

 

Preparation

For the Mustard Sauce:

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

For the Slaw:

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

For the Shrimp Filling:

  • 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.

Assembly:

  • 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!

 

Find the original recipe by clicking here. (Link opens in new window.)