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Cajun Shrimp Tacos

Cajun Shrimp Tacos

with Crunchy Red Cabbage Slaw

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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/CrustacéEgg/OeufSulphites/SulfiteMustard/MoutardeWheat/BléMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

7 g

Cilantro

1 unit

Lime

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

170 g

Red Cabbage, shredded

56 g

Radish, sliced

½ tbsp

Cornstarch

(ContainsSulphites/Sulfite)

1 tbsp

Cajun Seasoning

(ContainsSulphites/Sulfite)

6 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

3 g

Garlic

Not included in your delivery

½ tsp

Sugar*

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

0.13 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat40 g
Saturated Fat8 g
Carbohydrate59 g
Sugar8 g
Dietary Fiber5 g
Protein29 g
Cholesterol215 mg
Sodium2060 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Zester
Large Bowl
Measuring Spoons
Small Bowl
Whisk
Paper Towel
Shallow Dish
Strainer
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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

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

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

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

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

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