Mina Green Harissa Sauce is a contemporary twist on the classic Moroccan pepper sauce. Mina’s special blend of natural ingredients includes green chile pepper, bell pepper, garlic, extra virgin olive oil, vinegar, and Moroccan cumin for a deeply savory and surprisingly spicy sauce that packs a delicious punch.

Mina makes three varieties of Harissa sauce. They have both a mild and spicy version of the classic red pepper sauce. (The spicy harissa turns up the heat for more daring taste buds.) And, they also craft a spicy green pepper paste made with green chilis and Moroccan cumin.

About Mina
Simple, natural, and true to Moroccan heritage, Mina products are made with non-GMO certified ingredients, much sourced from family farms in Morocco. Just like Mina the matriarch, Mina the brand’s dream is for people to experience the beauty and abundance of Moroccan culture through food for generations to come.

Shrimp Tacos Recipe
Yields 4 servings
From Mina’s website

Ingredients
1 pound shrimp, peeled and deveined
1 tomato, diced
1/2 red onion, finely chopped
1/4 cup cilantro, finely chopped
Juice of 1 lime
1/4 cup Mexican crema or sour cream
1/2 cup Mina Green Harissa Sauce
1 teaspoon chili powder
1/4 teaspoon cumin powder
2 tablespoons extra-virgin olive oil
Salt and black pepper, to taste
Corn tortillas
Lime wedges for serving

Directions
Prepare the shrimp
In a bowl, mix the shrimp, 2 tablespoons green harissa, chili powder, cumin, and salt and pepper. Set aside for 5 minutes.

Prepare the pico de gallo
Mix the chopped tomatoes, onion, cilantro, lime juice, and salt. Set aside.

Prepare the harissa crema
Mix the remaining green harissa with crema (or sour cream) and the juice from 1 lime wedge.

Sauté the shrimp
Add the olive oil to a pan and sauté the shrimp on medium-high heat for 3 minutes on each side.

Assemble the tacos
Spread the harissa crema on the tortillas. Top it with the shrimp and pico de gallo.

Serve with lime wedges.