Grilled Shrimp Tacos
with Foil Pouch Veggies and Lime Crema
Mexican food-lovers, unite! Seasoned shrimp and veggies cook perfectly on the grill, taking some of the heat out of the kitchen. Zesty lime crema adds a tangy finishing touch.
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)
6 unit(s)
Flour Tortillas
(Contains: Wheat, Sulphites May contain: Tree nuts, Egg, Milk, Sesame, Soy)
8 g
Mexican Seasoning
(May contain: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
1 unit(s)
Sour Cream
(Contains: Milk May contain: Milk)
113 g
Corn Kernels
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lime
7 g
Cilantro
6 unit(s)
Wooden Skewers
(May contain: Triticale, Mustard, Soy, Egg, Fish, Tree nuts, Crustaceans, Sulphites, Wheat, Milk, Peanuts, Sesame)
1 unit(s)
Shallot
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 450°F). Wash and dry all produce.
- Soak skewers in water for 5 min.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Finely chop cilantro.
- Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
- In a small bowl, combine sour cream, lime zest, half the cilantro and 1 tsp (2 tsp) of the lime juice. Season with salt and pepper
- Peel, then cut shallot into 1/8-inch slices.
- In a small bowl, combine remaining lime juice, 1/4 tsp (1/2 tsp) sugar and salt. Add shallots, then mix to combine.
- To a medium bowl, add corn, peppers and 1 tbsp (2 tbsp) oil. Season with half the Mexican Seasoning, salt and pepper, then stir to combine. Arrange veggie mixture on one side of a 18x12-inch piece of foil. Fold foil in half over veggie mixture and pinch edges to seal pouch. Set aside. (NOTE: Make 2 pouches for 4 servings.)
- Wrap tortillas in foil.
- Using a strainer, rinse shrimp. Pat dry with paper towels. Season with remaining Mexican Seasoning, salt and pepper.
- Drain skewers, then divide and thread shrimp evenly onto skewers. Place assembled skewers on a plate to bring shrimp to the grill.
- Bring foil pouch, tortillas, shrimp skewers and a clean plate to the grill.
- Place foil pouch on one side of the grill. Close lid and grill 12-14 min, until tender. Remove to plate.
- Meanwhile, place the tortilla packet on the grill next to foil packs. Close lid and grill 5-6 min, flipping once, until warmed through.
- Add shrimp skewers to the grill. Close lid and grill for 1-3 min per side, until opaque.**
- Remove shrimp skewers to the clean plate.
- Divide tortillas between plates. Top with veggies.
- Top with shrimp and pickled shallots.
- Drizzle with crema.
- Sprinkle with remaining cilantro.
- Squeeze a lime wedge over top, if you like.