Sysco Recipes

Chili and Cumin Rubbed Shrimp Tacos

Chili and Cumin Rubbed Shrimp Tacos




2 tsp Imperial McCormick Cumin

2 tsp Imperial McCormick Chili Powder

2 tsp Imperial McCormick Granulated Garlic

1 tsp Imperial McCormick Granulated Onion

1 tsp Imperial McCormick Dried Oregano

1 tsp Sysco Classic Kosher Salt

1 tsp Imperial McCormick Black Pepper 

1 ½ lb. 21/21 Portico Classic Shrimp

2 Tbls Arrezzio Classic 80/20 blended oil

9 ea. Casa Solana Flour tortillas

9 oz Packer Green Cabbage, Shredded

9 oz Imperial Fresh Pico De Gallo


¾ C Sysco Imperial Mayonnaise

½ C Wholesome Farms Sour Cream

¼ C Imperial Fresh Cilantro, plus leaves for garnishing

1 clove Fresh Garlic

1 ea. Fresh Lime, juice and zest

1 tsp Imperial McCormick Paprika


2 ea. Fresh Lime

2 ea. Fresh Avocado

1 ea. Imperial Fresh Jalapeno

  1. In a medium bowl, stir Imperial McCormick cumin, chili powder, oregano, granulated garlic, granulated onion, black pepper and Sysco classic Kosher salt. Add in shrimp and toss to coat evenly with the spices.

  2. Heat blended oil in a large skillet over high heat. Add in shrimp. Cook until slightly blackened, about 2 minutes. Flip and cook on other side, another 2 minutes, until fully cooked through. Be certain not to overcook. Remove shrimp from pan.

  3. In a blender or food processor, mix the mayonnaise, sour cream, cilantro, garlic, lime zest and juice, paprika and kosher salt. Blend until smooth.

  4. Toss cabbage in lime juice to coat.

  5. Cut the avocado into slices.

  6. Thinly slice jalapenos.

  7. Cut the limes into wedges.

  8. Place the tortillas over an open flame or on a griddle to heat and slightly char.

  9. To serve, place a spoonful of sauce on bottom of the warm tortilla, place 3 cumin and chile rubbed shrimp on top of sauce, top with dressed cabbage.

  10. Garnish with avocado slices, jalapeno slices and cilantro leaves.

  11. Serve with Pico de Gallo, lime wedges and leftover cilantro sauce.