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Cal Smart Shrimp and Zesty Slaw Tacos

Cal Smart Shrimp and Zesty Slaw Tacos

with Chipotle Sauce and Feta

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Shrimp get a quick toss in the pan with our Enchilada Spice for this easy and delicious weeknight number. The lime-garlic slaw is refreshingly light, while the chipotle drizzle gives these handhelds a welcome kick!

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.

Tags:SpicyQuickCalorie Smart (650kcal or less)
Allergens:Crustacean/CrustacéWheat/BléSulphites/SulfiteMilk/LaitEgg/OeufMustard/MoutardeSoy/Soja

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

6 unit

Flour Tortillas

(ContainsWheat/Blé)

1 tbsp

Enchilada Spice Blend

(ContainsSulphites/Sulfite)

1 unit

Garlic, cloves

1 unit

Lime

7 g

Cilantro

170 g

Coleslaw Cabbage Mix

3 tbsp

Sour Cream

(ContainsMilk/Lait)

2 tbsp

Chipotle Sauce

(ContainsMilk/Lait, Egg/Oeuf, Mustard/Moutarde, Soy/Soja)

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories630 kcal
Fat27 g
Saturated Fat8 g
Carbohydrate62 g
Sugar9 g
Dietary Fiber7 g
Protein31 g
Cholesterol185 mg
Sodium1940 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Strainer
Zester
Large Bowl
Large Non-Stick Pan
Measuring Spoons
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce.Garlic Guide for Step 2 (dbl for 4 ppl): Mild: 1/4 tsp Medium: 1/2 tsp Extra: 1 tsp Peel, then mince or grate garlic. Zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

2

Stir together sour cream, lime zest, lime juice and 1 tsp garlic in a large bowl. (NOTE: Reference garlic guide.)

3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Season with salt, pepper and Enchilada Spice Blend. Cook, stirring constantly, until fragrant, 30 sec.

4

Meanwhile, add coleslaw cabbage mix and half the cilantro to the large bowl with dressing. Season with salt and pepper, to taste, then toss to coat.

5

Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

6

Divide slaw between tortillas, then top with shrimp. Drizzle chipotle sauce over top, then sprinkle with feta and remaining cilantro. Squeeze a lime wedge over top, if desired.