Chipotle Shrimp Tacos
with Mexican street corn, cabbage slaw & guacamole
Who doesn't love a good taco night? Juicy chipotle-spiced shrimp are tucked into warm flour tortillas with slaw, guacamole and chipotle crema. There's even Mexican street corn on the side!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Steaks de haut de surlonge
1 pièce(s)
Gousses d'ail
6 pièce(s)
Tortillas de farine
(Contient: Sulfites, Blé Peut contenir : Lait, Soya)
9 g
Fécule de maïs
(Peut contenir : Lait, Soya, Sésame, Poisson, Oeuf, Moutarde, Triticale, Sulfites, Crustacés, Blé, Noix, Arachides)
4 g
Poudre de chipotle
(Peut contenir : Lait, Soya, Sésame, Moutarde, Triticale, Sulfites, Blé, Noix, Arachides)
7 g
Coriandre
1 cs
Vinaigre de vin rouge
(Peut contenir : Lait, Soya, Sésame, Poisson, Oeuf, Moutarde, Blé, Noix)
170 g
Mélange pour salade de chou
3 cs
Guacamole
1 pièce(s)
Échalote
4 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Lait, Soya, Sésame, Poisson, Moutarde, Sulfites, Crustacés, Blé, Gluten)
¼ tasse(s)
Feta, émietté
(Contient: Lait)
113 g
Maïs en grains
Pas inclus dans votre livraison
0.63 cc
Sel*
0.13 cc
Poivre*
1.5 cc
Sucre*
9 cc
Huile*
Ustensiles
Instructions
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat.
- When the pan is hot, add corn. Cover and cook for 4-5 min, stirring occasionally, until corn is dark golden-brown. Season with salt and pepper.
- Transfer to a medium bowl.
- Meanwhile, roughly chop cilantro.
- Peel, then mince or grate garlic.
- Peel, then cut shallot into 1/4-inch slices.
- In a medium microwave-safe bowl, combine vinegar, 2 tbsp (4 tbsp) water, 1 tsp (2 tsp) sugar and 1/2 tsp (1 tsp) salt.
- Microwave for 30-45 sec, until sugar and salt dissolve. Add shallots to pickling liquid, then stir to coat. Set aside to pickle.
- To a small bowl, add mayo, garlic, 1 tbsp water and 1/4 tsp (1/2 tsp) chipotle powder. Stir to combine.
- To a large bowl, add coleslaw cabbage mix, half the cilantro, 1 tbsp (2 tbsp) pickling liquid, 1/2 tsp (1 tsp) sugar, 1 tbsp (2 tbsp) oil and 1 tbsp (2 tbsp) chipotle crema. Season with salt and pepper, then toss to combine.
- Meanwhile, heat the same pan (from step 1) over medium-high.*
- When the pan is hot, working in batches, add tortillas to the dry pan. Heat for 15-20 sec, until warm and golden in spots.
- Transfer tortillas to a plate, then cover with a towel to keep warm.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt, pepper, cornstarch and remaining chipotle powder.
- In the same pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When the pan is hot, add shrimp. Cook for 3-4 min, flipping occasionally, until opaque and golden.**
- Drain pickled shallots.
- To the bowl with corn, add 1 tbsp chipotle crema. Toss to combine. Sprinkle with feta and remaining cilantro.
- Serve tortillas topped with some slaw, shrimp, guacamole and pickled shallots. Drizzle remaining chipotle crema over top.
- Serve corn and remaining slaw alongside.
- Enjoy!
