Popcorn Shrimp Tacos with Mixed Vegetables

Ingredients

• 1 box Seapak Popcorn Shrimp
• 1 box Birds Eye Steamfresh Mixed Vegetables, Frozen Vegetables
• 8 flour tortillas (6-inch)
• 1 cup shredded cabbage
• 1/4 cup sour cream
• 2 tbsp vegetable oil
• Salt and pepper to taste

Steps

1. Preheat oven to 400°F.
2. Spread frozen popcorn shrimp on a sheet pan and bake for 12–15 minutes until golden and crispy, shaking pan halfway through.
3. While shrimp cook, heat 2 tbsp oil in a skillet over medium heat and add frozen mixed vegetables.
4. Stir-fry vegetables for 5–7 minutes until heated through and lightly softened. Season with salt and pepper.
5. Warm tortillas in a dry skillet or over a gas flame for 30 seconds per side until pliable.
6. Assemble tacos: place 2–3 tbsp shredded cabbage on each tortilla, top with popcorn shrimp and mixed vegetables, and add a dollop of sour cream.
7. Serve immediately.