Name: Shrimp Tacos with Corn, Cilantro and Lime Slaw
Ingredients: 1/4 cup Ortega Thick & Chunky Mild Salsa, plus additional for optional garnish; 1 tablespoon fresh lime juice; 1 (15.25-ounce) can Del Monte Whole Kernel Corn, drained; 2 cups classic coleslaw mix; 2 tablespoons chopped fresh cilantro; 1 1/2 tablespoons finely chopped fresh jalapeño pepper; 1 pound raw 31/40 count peeled and deveined shrimp, thawed if necessary, tail shells removed; 1 (1-ounce) package 25% less sodium taco seasoning; 1 tablespoon Food Club olive oil; 8 Big Y 6-inch flour tortillas; -- Chopped avocado, chopped cherry tomatoes and/or sour cream, for optional garnish; -- Strips and/or sliced fresh jalapeños for optional garnish

Shrimp Tacos with Corn, Cilantro and Lime Slaw Recipe | Big Y