Cajun Shrimp Tacos
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Cajun Shrimp Tacos

Cajun Shrimp Tacos

with Crunchy Red Cabbage Slaw

Shrimp are Cajun seasoned and dredged in cornstarch to bring a crispy bite to the tacos. The crisp slaw brings the soft taco and seasoned shrimp together in a single mouth-watering dish! Yum!

Allergens:
Crustacean/Crustacé
•Egg
•Sulphites
•Mustard
•Gluten
•Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

285 g

Shrimp

(Contains Crustacean/Crustacé)

7 g

Cilantro

1 unit

Lime

2 tbsp

Mayonnaise

(Contains Egg, Sulphites, Mustard)

170 g

Red Cabbage, shredded

56 g

Radish, sliced

½ tbsp

Cornstarch

(Contains Sulphites)

1 tbsp

Cajun Seasoning

(Contains Sulphites)

6 unit

Flour Tortillas

(Contains Gluten)

3 tbsp

Sour Cream

(Contains Milk)

3 g

Garlic

Not included in your delivery

½ tsp

Sugar*

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

0.13 tsp

Salt*

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Nutrition Values

Energy (kJ)2887 kJ
Calories690 kcal
Fat40 g
Saturated Fat8 g
Carbohydrate59 g
Sugar8 g
Dietary Fiber5 g
Protein29 g
Cholesterol215 mg
Sodium2060 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Garlic Press
•Zester
•Large Bowl
•Measuring Spoons
•Small Bowl
•Whisk
•Paper Towel
•Shallow Dish
•Strainer
•Large Non-Stick Pan

Instructions

1 PREP
1

In Step 5, use this garlic guide to determine what garlic level you prefer: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra!

Wash and dry all produce.* Peel, then mince or grate garlic. Roughly chop cilantro. Zest and juice lime(s).

2 MAKE SLAW
2

In a large bowl, add cabbage and 1/8 tsp salt (dbl for 4 ppl). Using your hands, massage cabbage until slightly tender, 1-2 min. In a small bowl, whisk together mayo, half the lime zest, half the lime juice and 1/2 tsp sugar (dbl for 4 ppl). Season with salt and pepper. To the bowl with cabbage, add mayo-mixture and half the cilantro. Toss together, then set aside.

3 COAT SHRIMP
3

In a shallow dish, whisk together Cajun seasoning and 1/2 tbsp cornstarch (dbl for 4 ppl). Season with salt and pepper. Using a strainer, drain and rinse shrimp, then pat dry with paper towel. Press each shrimp, one at a time, into Cajun mixture to coat all over.

4 COOK SHRIMP
4

Heat a large non-stick pan over high heat. When the pan is hot, add 1 tbsp oil, then shrimp. Cook, flipping once, until they just turn pink and are cooked through, 1-2 min per side. (TIP: Cook to a min. internal temp of 74°C/165°F.**) (TIP: Cook shrimp in two batches for 4 ppl, wiping pan between batches and using 1 tbsp oil for each batch!)

5 MAKE CREMA
5

In another small bowl, mix sour cream, remaining lime zest, remaining lime juice and 1/4 tsp garlic (dbl for 4 ppl). (NOTE: Reference Garlic Guide in Start Strong.) Season with salt and pepper. Wrap tortillas in paper towel. Microwave, until tortillas are warm and flexible, 1 min.

6 FINISH AND SERVE
6

Divide shrimp and coleslaw between tortillas. Dollop over zesty crema. Top with radishes and remaining cilantro. Serve any remaining coleslaw on the side.

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