Cajun Shrimp Tacos
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Cajun Shrimp Tacos

with Crunchy Red Cabbage Slaw and Garlic-Lime Crema

Tacos are a favourite to most people and these are no exception! Tender shrimp are flavoured and dredged in cornstarch to bring a crispy bite to the tacos. The super fresh slaw brings the soft taco and crunchy shrimp together in a single mouth-watering dish! Yum!

Allergens:
Shrimp
Egg
Mustard
Sulphites
Wheat

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

7 g

Cilantro

1 unit(s)

Lime

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

113 g

Red Cabbage, shredded

3 unit(s)

Radish

1 tbsp

Cornstarch

(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

1 tbsp

Cajun Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

1 unit(s)

Sour Cream

3 unit(s)

Garlic, cloves

Not included in your delivery

tsp

Salt*

tsp

Sugar*

tbsp

Oil*

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Nutrition Values

Calories510 kcal
Fat17 g
Saturated Fat3 g
Carbohydrate62 g
Sugar8 g
Dietary Fiber4 g
Protein30 g
Cholesterol190 mg
Sodium1670 mg
Trans Fat0.1 g
Potassium650 mg
Calcium300 mg
Iron4.5 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.

Instructions

1 PREP
1

Wash and dry all produce.* Peel, then mince or grate garlic. Roughly chop cilantro. Zest, then juice 1 lime. Cut remaining lime into wedges. Thinly slice radishes.

2 MAKE SLAW
2

In a medium bowl, add cabbage and 1/4 tsp salt. Using your hands, massage cabbage until slightly tender, 1 min. In another medium bowl, stir together mayo, half the lime zest, half the lime juice and 1 tsp sugar. Season with salt and pepper. Add cabbage and half the cilantro. Toss and set aside.

3 COAT SHRIMP
3

In a shallow dish, whisk together Cajun seasoning, cornstarch and 1 tbsp sugar. 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 half the shrimp. Cook, flipping once, until shrimp are dark golden-brown and cooked through, 1-2 min per side. (TIP: Cook to a min. internal temp of 74°C/165°F.**) Transfer to a plate and set aside. Repeat with another 1 tbsp oil and reamaining shrimp.

5 MAKE CREMA
5

In a small bowl, combine sour cream, remaining lime zest, remaining lime juice and 1/2 tsp minced garlic. (NOTE: Reference garlic guide in Start Strong.) Season with salt and pepper.

6 FINISH AND SERVE
6

Divide shrimp and coleslaw between tortillas. Dollop over zesty crema. Top with radishes and remaining cilantro. Squeeze over a lime wedge, if desired. Serve any remaining coleslaw on the side.