Peruvian Seafood Tacos

• 1-1/2 cups KRAFT Lime Cilantro Vinaigrette
• 2 Tbsp. aji amarillo pepper paste
• 1 Tbsp. minced garlic
• 2 cups uncooked jumbo shrimp, peeled, deveined (16/20 ct.), sliced in half lengthwise
• 2 cups tilapia fillets, cut into 2-inch pieces
• Slaw Mix
• 1 qt. green cabbage, finely shredded
• 3/4 cup corn kernels, charred
• 1/4 cup red onions, shaved
• 1/4 cup fresh cilantro leaves
• Assembly
• 24 each corn tortillas
• 3/4 cup queso fresco, crumbled

1. Combine vinaigrette, pepper paste and garlic.
2. Divide mixture in half.
3. Refrigerate half of the dressing mixture.
4. Marinate shrimp and fish in the remaining dressing mixture for at least 1 hour.
5. Slaw Mix: Combine ingredients.
6. Refrigerate until ready to use.
7. For each serving: Drain seafood from marinade; discard marinade.
8. Grill 2 oz.
9. of mixed seafood on well-oiled grill until fully cooked.
10. Warm 2 tortillas.
11. Fill double-stacked tortillas with cooked seafood and 1/3 cup Slaw Mix.
12. Drizzle with 1 Tbsp.
13. reserved dressing mixture.
14. Top with 1 Tbsp.
15. cheese.

cilantro, aji amarillo pepper, garlic, jumbo shrimp, tilapia fillets, mix, green cabbage, corn kernels, red onions, fresh cilantro, corn tortillas, queso fresco

Taken from www.kraftrecipes.com/recipes/peruvian-seafood-tacos-164812.aspx (may not work)