These messy Mexican-style sandwiches are stuffed with shrimp, creamy guac and fresh tomatoes for a quick, delicious handheld dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Feta Cheese, crumbled(ContainsMilk/Lait)
Before starting, preheat the broiler to high. Wash and dry all produce. Halve rolls. Juice lime. Cut half the tomato into 1/8-inch slices. Cut remaining tomato into 1/2-inch pieces.
Combine lime juice, 1/4 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper, to taste, then whisk until sugar dissolves.
Combine guacamole and sour cream in a small bowl. Season with salt and pepper, to taste, then stir to combine.
Heat a large non-stick pan over medium-high heat. Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. When the pan is hot, add 1 1/2 tbsp oil, then shrimp. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 1 1/2 tbsp oil per batch.) Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Add Mexican Seasoning and garlic powder. Cook, stirring often, until fragrant, 30 sec. Remove the pan from heat.
Meanwhile, arrange rolls on an unlined baking sheet, cut-side up. Drizzle 1 tbsp oil (dbl for 4 ppl) over top.Broil in the top of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on rolls so they don't burn!)
Add spring mix and chopped tomatoes to the large bowl with vinaigrette, then toss to combine. Spread creamy guacamole on bottom rolls, then stack with shrimp and tomato slices. Close with top rolls. Divide tortas and salad between plates. Sprinkle feta over salad.