Chipotle Shrimp Tacos
with Mexican street corn, cabbage slaw & guacamole- Shrimp
- Sulphites
- Wheat
- Egg
- Mustard
- Milk
- Milk
- Soy
- May contain traces of allergens
- Sesame
- Fish
- Egg
- Mustard
- Triticale
- Sulphites
- Crustaceans
- Wheat
- Tree nuts
- Peanuts
- Gluten
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!
Ingredients
285 g
Shrimp
(Contains: Shrimp)
1 unit(s)
Garlic, cloves
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Milk, Soy)
9 g
Cornstarch
(May be present: Milk, Soy, Sesame, Fish, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
4 g
Chipotle Powder
(May be present: Milk, Soy, Sesame, Mustard, Triticale, Sulphites, Wheat, Tree nuts, Peanuts)
7 g
Cilantro
1 tbsp
Red Wine Vinegar
(May be present: Milk, Soy, Sesame, Fish, Egg, Mustard, Wheat, Tree nuts)
170 g
Coleslaw Cabbage Mix
3 tbsp
Guacamole
1 unit(s)
Shallot
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Milk, Soy, Sesame, Fish, Mustard, Sulphites, Crustaceans, Wheat, Gluten)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
113 g
Corn Kernels
Not included in your delivery
9 tsp
Oil*
0.63 tsp
Salt*
0.13 tsp
Pepper*
1.5 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- 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!
