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Ingredients
US|METRIC
4 SERVINGS
- 12 jicama (slices)
- 16 oz. shrimp (thawed, shelled, deveined, rinsed & patted dry)
- 3 oz. La Victoria Cilantro Salsa (Mild)
- 6 oz. salsa (Orange-Cherry)
- 1.5 oz. marinade (Mexican)
- 3 oz. mousse (Avocado)
- 3 oz. cilantro leaves
- 8 soft corn tortillas
- 8 Orange (segments, chopped)
- 1/2 red onion (minced)
- 4 oz. chiles (LA VICTORIA® Fired Roasted)
- 2 cups cherries (Pitted and Diced Fresh, chopped)
- 1 tsp. salt
- 1/8 tsp. black pepper
- 3 Tbsp. lime juice
- 2 oz. red wine vinegar
- 1 tsp. shallots (minced)
- 1 tsp. garlic (minced)
- 1 tsp. cumin
- 1 tsp. coriander
- 1 Tbsp. salt
- 1/8 tsp. black pepper
- 1 pinch cayenne
- 1/2 cup orange juice
- 2 oz. lemon juice
- 2 oz. extra-virgin olive oil
- 4 oz. oil (Bran, or substitute with avocado oil)
- 1 Tbsp. fresh cilantro (chopped)
- 1 avocado (ripe, skin and pit removed)
- 1 garlic clove (minced)
- 1 tsp. lemon juice
- 1/2 tsp. salt
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