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Shrimp Tacos with Creamy Cilantro Sauce

  • Prep
    10 MIN
  • Total
  • Servings

Shrimp Tacos with Creamy Cilantro Sauce


  • 1 lb. (454g) raw shrimp, size 21-25, shelled
  • 8 tortillas (6-inch)
  • 250 ml (1 cup) mango, diced
  • 250 ml (1 cup) purple cabbage, washed and thinly sliced
  • 1 avocado, cut into 8 sections

For the marinade

  • ½ garlic clove, minced
  • The zest from half a lime
  • 2.5 ml (1/2 tsp.) ground cumin
  • A pinch of Mexican chili powder (optional)
  • 30 ml (2 tbsp.) canola oil

For the creamy cilantro sauce

  • ½ garlic clove
  • 80 ml (1/3 cup) Neilson 3.25% lactose free milk
  • 80 ml (1/3 cup) mayonnaise
  • 80 ml (1/3 cup) fresh cilantro leaves, rinsed
  • The zest and juice from half a lime

For garnish

  • Fresh cilantro leaves
  • Lime wedges


  1. Preheat and oil the BBQ.
  2. In a bowl, combine all the ingredients for the marinade. Add the shrimp and let marinate for up to 2 hours.
  3. Meanwhile, prepare the sauce. Using a food processor or an immersion blender, puree all the ingredients for the sauce. Season and set aside. 
  4. Cook the shrimp on the BBQ over medium heat, approximately 2 minutes each side. Serve the shrimp on the tortillas and garnish with the toppings (mango, purple cabbage, and avocado). Drizzle with the creamy cilantro sauce.
  • Prep
    10 MIN
  • Total
    30 MIN

Taco Stuffed Shells

  • Prep
    15 MIN
  • Total
    30 MIN + 20 min marinating time

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