• Heat 2 tablespoons of oil in a large skillet over high heat. Sprinkle shrimp evenly with The Original Bird’s Nest Sweet Scotch Rub. Add the shrimp to the pan; cook, often stirring, until opaque, 3 to 4 minutes. Transfer to a plate.
  • Toss cabbage, cilantro, lime juice and the remaining 2 tablespoons of oil in a medium bowl until combined.
  • Divide the shrimp among warm tortillas. Top with cabbage mixture, avocado and pico de gallo. Served with additional lime wedges.



  • 1 lb. Rainforest Seafood Shrimps, peeled (16-20 pcs.)
  • 4 tbsps. olive oil
  • 2 tbsps. ‘The Original’ Bird’s Nest Sweet Scotch Rub
  • 1 ½ cup thinly sliced red cabbage
  • 2 tbps. fresh cilantro leaves chopped
  • 2 tbsps. lime juice
  • 8 (6inch) corn or flour tortilla shells, warmed
  • 1 avocado, sliced
  • ½ cup pico de gallo
  • lemon wedges for serving optional

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