1 10 oz package SeaPak® Jumbo Coconut Shrimp
1/2 cup sour cream
Zest and juice of 1 lime
1 cup chopped cilantro plus more for garnish
1/4 tsp cumin
1 mango, peeled and diced
Salt and pepper
8 (8″) flour tortillas
1 can (8 oz) pineapple tidbits
1 1/2 cups Monterey Jack cheese, shredded
In a blender, add the sour cream, lime juice, cilantro, cumin, and mango. Process just until smooth. Add salt and pepper to taste. Refrigerate sauce until ready to use.
Preheat oven to 400ºF.
Remove the tails from the shrimp.
Arrange 4 tortillas on a baking sheet lined with parchment paper. Top each with the shrimp, pineapple, cilantro, and cheese. Place another tortilla on top of each.
Place a second baking sheet on top to weigh down the tortillas.
Bake for 10 minutes, or until cheese is melted and tortillas are golden brown. Slice each into quarters and serve with the refrigerated sauce.