FronteraÇ_ Key Lime Cilantro Taco Skillet Sauce with Roasted Tomatillo + Green Chile Medium.\n\nSeasoning for shrimp & fish. \n\nReady in 10 minutes.
Roasted Tomatillo, Onion, Anaheim Chiles, Key Lime Puree, Poblano Chiles, Serrano Peppers, Cilantro, Salt, Expeller Pressed Canola Oil, Agave Nectar, Garlic, Evaporated Cane Juice and Extra Virgin Olive Oil.
Quick Recipe: Serves 4. Key Lime Shrimp Tacos: 1 onion, thinly sliced; 1 Poblano or Anaheim chile, thinly sliced; 1 pound peeled, deveined medium shrimp; 1 pouch Frontera Taco Skillet Sauce. 1. Saute Onion & Chile: Heat 1 tbs oil in nonstick 10- or 12-inch skillet over high heat. Add onion and chile. Cook, stirring occasionally, until golden and tender, about 4 minutes. Remove to a plate. 2 Brown Shrimp: Add 1 tbs oil to skillet. Add shrimp; cook and stir over high heat until opaque, 2 to 4 min. 3. Combine & Heat: Stir sauce and onion mixture into skillet; heat through, about 1 minute. Serve in warm tortillas with chopped cilantro. Variations: Substitute 1 pound sea scallops or cubed firm fish for the shrimp.
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