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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
7 g
Cilantro
1 unit(s)
Lime
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
113 g
Red Cabbage, shredded
3 unit(s)
Radish
9 g
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
7 g
Cajun Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
6 unit(s)
Flour Tortillas
(Contains Wheat, Sulphites May contain Tree nuts, Egg, Milk, Sesame, Soy)
1 unit(s)
Sour Cream
3 unit(s)
Garlic, cloves
Not included in your delivery
tsp
Salt*
tsp
Sugar*
tbsp
Oil*
Nutrition Values
Cooking Steps
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.
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.
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.
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.
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.
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.