Chipotle Shrimp Tacos
with Mexican street corn, cabbage slaw & guacamole- Crevettes
- Sulfites
- Blé
- Oeuf
- Moutarde
- Lait
- Lait
- Soya
- Peut contenir des traces d’allergènes
- Sésame
- Poisson
- Oeuf
- Moutarde
- Triticale
- Sulfites
- Crustacés
- Blé
- Noix
- Arachides
- 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!
Ingrédients
285 g
Crevettes
(Contient: Crevettes)
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
9 cc
Huile*
0.63 cc
Sel*
0.13 cc
Poivre*
1.5 cc
Sucre*
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!
