Garden of Eatin' Organic Blue Corn Redhot Tortilla Chips Description
Garden of Eatin'® Organic Blue Corn Redhot Tortilla Chips
Made with Organic Blue Corn
Non-GMO Project Verified
No Hydrogenated Oil
No Artificial Flavor
No Artificial Preservatives
Our story begins in 1971 when our founder turned organic blue corn into the first blue corn tortilla chip. Today we continue to carefully craft our signature thick and hearty chips from whole organic corn kernels to create the perfect tortilla chip.
Our unforgettable flavor comes from our high-quality ingredients and organic corn we source from our long-term dedicated farming partners.
GMO, gluten, hydrogenated oil, artificial flavor, artificial preservatives
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1 oz (28 g)
Servings per Container: 16
|Amount Per Serving||% Daily Value|
|Total Fat||7 g||11%|
| Saturated Fat||0.5 g||3%|
| Trans Fat||0 g|
|Total Carbohydrates||17 g||6%|
| Dietary Fiber||2 g||7%|
| Total Sugars||0 g|
| Includes Added Sugars||0 g||0%|
|Vitamin D||0 mcg||0%|
Other Ingredients: Organic blue corn, expeller pressed canola oil and/or safflower oil and/or sunflower oil, seasoning (dehydrated tomato, rice flour, salt, paprika, spices, smoked torula yeast, dehydrated onion, natural flavor).
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer
Pan-Seared Shrimp Tacos With Ají Sauce
Imagine pan-seared shrimp snuggled in a warm tortilla and topped with a spicy homemade ají sauce – is your mouth watering yet? This flavor combination is so simple, and yet so deliciously bold. Throw the sauce ingredients into a food processor and cook your shrimp on the stove and you’ve got a delicious meal with very little clean up. Is there anything better than enjoying shrimp tacos and then getting to relax afterwards? We think not!
1 head romaine, trimmed and torn
1/2 bunch fresh cilantro
5 green onions
2 Tbsp. cojito cheese (omit for paleo option)
4 Tbsp. mayonnaise
2 Tbsp. sour cream (or almond yogurt for paleo option)
2 jalapenos, remove seeds and membrane
2 garlic cloves
1 tsp. salt
1/2 tsp. pepper
1 tsp. lime juice
1/2 tsp. white vinegar
2 Tbsp. olive oil
8-12 corn tortillas
1 red pepper, thinly sliced
1 orange pepper, thinly sliced
1 yellow pepper, thinly sliced
1 yellow onion, thinly sliced
1 lb. shrimp, peeled and de-veined
2-3 Tbsp. coconut oil
1 tsp. salt
1/2 tsp. pepper
- For dressing, mix all ingredients, except olive oil, in food processor. Slowly drizzle olive oil over mixture and stir.
- In pan over medium heat, add coconut oil and onion and cook for 1-2 minutes. Then add peppers and cook until onion becomes translucent and peppers are soft.
- In same pan, add shrimp. Sprinkle with salt and pepper, stirring often, until shrimp are completely cooked.
- Heat tortillas in oven or on stove top. Serve shrimp, peppers and onions in tortillas and top with dressing.