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.)