Seafood Eggrolls & Tacos

INGREDIENTS

• Don Pancho Cilantro Lime Crema
• 1 package each Frozen breaded Shrimp / Fish Nuggets 
• 1 package Don Pancho Golden Blend Street Taco Tortillas or 1 Package Na soya Egg Roll Wrappers
• 1 Package Shredded Cole Slaw / Shredded Cabbage 
• Pico De Gallo (Diced Tomato, Onion, Jalapeno, Cilantro & Lime Juice)

DIRECTIONS

Egg Rolls

• Cook Shrimp/Fish Nuggets in an airfryer at 350°F, for approx 5-8 minutes, or until done. 
• Lay an egg roll wrapper flat on the table and lightly brush the 4 edges of wrapper with water. This will allow the wrapper to stick together once rolled.
• Add approximately 3 Shrimp/Fish Nuggets on the wrapper. Add coleslaw / shredded cabbage and pico de gallo and tightly roll the egg roll wrapper around the contents, folding in the sides as you roll. Repeat for as many egg rolls as you would like to make.
• Place egg rolls in an airfryer on 350°F, and cook for approximately 8 minutes, flipping halfway through. Remove when golden brown. 
• Cut egg rolls in half, at an angle, and top with Don Pancho Cilantro Lime Crema.

Tacos

• Cook Shrimp/Fish Nuggets in an airfryer at 350°F, for approx 5-8 minutes, or until done. 
• Warm tortillas on a griddle top or skillet until soft. Remove tortillas from heat. 
• Fill tortillas with the air fried shrimp / fish nuggets and top with coleslaw / shredded cabbage, pico de gallo & Don Pancho Cilantro Lime Crema. 
• Add your favorite toppings, such as sliced jalapeños, salsa, green chiles or cheese.