Ocean Innovation Handhelds Recipes

Crispy Chipotle Shrimp Tacos

Ingredients, Salsa:
11 ounces can Mexicorn, drained
1 cup chopped Tomatoes
1/2 cup Black Beans, rinsed, drained
1/2 cup Green Chile Salsa
1/4 cup diced Red Onion
2 tbs chopped Cilantro
Ingredients, Shrimp:
16 oz Cooked Dipt’n Dusted® Shrimp 
1/2 cup sour cream
Chipotle Tabasco® to taste
8 Taco Shells
Shredded Lettuce
Instructions, Salsa:
1. Mix salsa together in serving bowl. Use immediately or refrigerate until ready to use.
Instructions, Shrimp:
1. Cook shrimp per directions on package.
2. Mix sour cream and Chipotle Tabasco® to taste.
3. Toss cooked shrimp and sour cream mixture in large bowl until shrimp are fully coated
4. Place 2 oz coated shrimp along bottom of shells on top of shredded lettuce. Spoon salsa over shrimp.


Crispy Fish Tacos

Yield: 12 tacos
1/2 cup Non-Fat Mayonnaise
1/2 cup Non-Fat Sour Cream
1/4 cup chopped Fresh Cilantro
1 package Taco Seasoning Mix, divided
24 pcs cooked Dipt’n Dusted® Grouper 
12 warmed Taco Size Tortillas
Shredded Cabbage
Chopped Tomato
Lime wedges (on side)
Taco Sauce
1. In a small bowl, mix mayonnaise, sour cream, cilantro and 2 tablespoons taco seasoning mix.
2. Cook fish per directions on package
3. Heat tortillas
4. Fill tortillas with 2 crispy fish tenders.
5. Top with shredded cabbage, chopped tomato and sour cream mixture,
6. Serve with lime wedges and taco sauce on side.



Shrimp Flat Bread Sandwich

Yield: 1
Large P&D PIECES – 2 ½ oz. 
Shredded Lettuce – 2 oz.
Diced Tomatoes Sandwich – 1 oz. 
Spicy Tartar Sauce (drizzle) – 1
Tomato salsa – 2 oz.
Flat Bread – 1 each
1. Prepare Shrimp per directions on package with desired seasoning.
2. Place shredded lettuce in the bottom of the flatbread and top with dice tomatoes.
3. Place cooked shrimp pieces on top of lettuce and tomatoes.
4. Drizzle sandwich with spicy tartar sauce in a diagonal motion.
5. Serve tomato salsa on the side.