Cilantro Lime Shrimp Sopes
A popular Mexican dish, these savory cakes are topped with cilantro lime shrimp, making it a top-requested dish in our family.
4
35 minutes
40 minutes
75 minutes
Ingredients
- 2 tablespoons grapeseed oil, plus more for frying sopes
- 3/4 cup white onion, diced
- 3 cloves garlic, minced
- 2 chile serrano, minced
- 3 large Roma tomatoes, diced
- Salt and pepper, to taste
- 2 tablespoons unsalted butter
- 2 large limes
- 1 pound medium shrimp, peeled and deveined
- 1/2 cup finely chopped cilantro
- 5 cups finely shredded cabbage
- 16 ounce jar HERDEZ® Cilantro Lime Salsa Cremosa
- 1 large avocado, sliced
- 8 premade sopes
Directions
- In large skillet, over medium heat, heat oil. Add onions, garlic and chile. Cook 4 to 5 minutes or until onion is translucent.
- Add tomatoes. Season to taste with salt and pepper. Cook 6-7 minutes or until the tomatoes begin to break down and release all their juices.
- Add butter, juice of 1 lime and shrimp. Season with additional salt and pepper. Stir well to combine and continue cooking just until shrimp turns pink. Fold in 1/4 cup of cilantro. Cover tightly and remove from heat.
- In large skillet over medium heat, heat 3/4 cup oil. Fry sopes in batches until crispy. Drain on paper towel lined plate. In medium bowl, mix cabbage and 1/2 cup salsa.
- To serve, add some of the dressed cabbage to the bottom of the sopes. Spoon on some of the shrimp mixture. Garnish with more HERDEZ® Cilantro Lime Salsa Cremosa, avocado and remaining cilantro. Serve with lime wedges.
- Before you cook the shrimp, prep all of your ingredients and garnishes ahead, except the avocado which can be sliced right before serving.