Ingredients
- 1 Pound Shrimp (peeled, deveined and tail off)
- 1 Teaspoon Cajun Seasoning
- 1 Clove Garlic (minced)
- 2 Tablespoons Extra olive oil (or your choice)
- 1/8 Cup Seafood broth (or water)
- ½ Teaspoon red pepper flake (optional)
- Salt and pepper
- 3 Tortilla Flour (10”)
- Kale Pesto
- ¾ Cup Grated mozzarella cheese (or more)
- Coleslaw for serving
Instructions
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Clean the shrimp season with Cajun seasoning, salt, and pepper. Set aside.
Preheat the 350 degrees F. Line a baking sheet with foil
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Spread about 2 tablespoons of kale pesto then cheese on each of the tortilla flour and pop into the oven allow the cheese to melt about 3 minutes.
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Use as little or as much cheese as you want. I didn't use too much because of the thickness of the tortilla I didn't want to "soak" it up with cheese after melting it.
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Heat the oil in a sauté pan or frying pan over medium-high heat. Add minced garlic, seasoned shrimps, red pepper flake (if you’re using), and broth or water.
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Spread the shrimps out in a single layer and cook for about 2-3 minutes or until pink and opaque.
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Remove the tortilla top with the cooked shrimps,
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or add coleslaw then top with shrimp.
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Serve
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Enjoy!