Hooray for Rudi’s Gluten-Free Flour Tortillas!! We are so excited about all three of our tortilla flavors but tonight lets celebrate our Fiesta flavor:)
If you have not yet tried this one I highly suggest you go out and get it for dinner tonight. I helped with a Celiac walk in Denver this weekend, making more quesadillas one can possibly imagine and our Gluten-Free Fiesta Tortilla was by far favored by the kids and adults. I simply paired it with an organic mozzarella but I have something more exciting in store for tonight!
First things first, the nitty gritty of our yummy tort.
Whole Grain Flours (Sorghum, Brown Rice, Corn, Amaranth, Quinoa, Millet, Teff), Corn Starch, Tapioca Flour, Rice Flour, Water, Canola Oil*, Xantham Gum, Evaporated Cane Juice, Cultured Dextrose and Maltodextrin, Salt, Baking Powder (Monocalcium Phosphate, Sodium Bicarbonate, Corn Starch), Guar Gum, Malic Acid, Red Bell Pepper Powder, Jalapeno Powder, Garlic Powder, Onion Powder, Carrot Granules, Parsley Flakes, Apple Cider Vinegar, Active Dry Yeast
What you need:
4 Gluten-Free Fiesta Tortilla
1lb shrimp (large,peeled)
1/2 teaspoon cumin
2/3 cup cillantro
1 lime (cut in quarters)
2 tbsp butter
2 garlic cloves (large, chopped)
1/2 head red cabbage (sliced)
1/4 tsp cayenne pepper
1 avocado (sliced)
Cook the shrimp in a large pan with butter, cayenne pepper, chopped garlic, and cumin, add a pinch of salt and pepper. While the shrimp is cooking, chop the cabbage, slice the avocado, and cut the lime into quarters. Place the tortillas in a damp paper towel and heat for 25 seconds in the microwave. Once everything is cooked and chopped assemble your yummy tacos, these are going to be pretty big so once per person should be enough. If you wish to make them smaller so they are easier to handle just cut each tortilla in half before you put everything together:) enjoy.
Photo: Randy Mayor, on myrecipe.com