Mexican-Inspired Shrimp Tacos
with Crunchy Coleslaw and Garlic-Lime Crema- Shrimp
- Egg
- Mustard
- Sulphites
- Wheat
- Milk
You can always rely on tacos to make the family happy, and these are no exception! Tender shrimp are dredged in enchilada-style spices for a hit of smoky, aromatic flavour. A super fresh cabbage and carrot slaw adds the perfect crunch to this mouthwatering dish! Yum!
Ingredients
285 g
Shrimp
(Contains: Shrimp)
7 g
Cilantro
1 unit
Lime
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
170 g
Coleslaw Cabbage Mix
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites)
6 unit
Flour Tortillas
(Contains: Sulphites, Wheat)
3 tbsp
Sour Cream
(Contains: Milk)
2 unit
Garlic, cloves
Not included in your delivery
2 tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Garlic guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Peel, then mince or grate garlic. Roughly chop cilantro. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
Add mayo, lime juice, half the lime zest and 1 tsp sugar (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then whisk to combine. Add coleslaw cabbage mix and half the cilantro, then toss to combine.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Add shrimp, Enchilada Spice Blend and 1 tsp sugar (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to coat.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then shrimp. (NOTE: For 4 ppl, cook shrimp in batches, using 1 tbsp oil per batch.) Cook, flipping once, until shrimp are dark golden-brown and cooked through, 1-2 min per side.** Transfer to a plate and set aside.
Add sour cream, remaining lime zest, 1/2 tbsp water (dbl for 4 ppl) and 1/2 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.
Divide tortillas between plates. Top with some coleslaw, then shrimp. Dollop garlic-lime crema over top. Sprinkle with remaining cilantro.Squeeze a lime wedge over top, if desired. Serve any remaining coleslaw alongside.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The enchilada spice blend and garlic-lime crema are crowd favourites, though some found the overall flavour a bit mild and felt a squeeze of extra lime juice would brighten the dish.
- Ease of prep: This is a genuinely quick and easy recipe that comes together in under 30 minutes, making it a great choice for busy weeknights.
- Suggestions: Add lime juice directly to the shrimp or coleslaw to boost acidity; consider stirring cilantro, sliced jalapeño, or a pinch of chili paste into the crema for more depth. Use less garlic in the crema if you prefer a milder flavour, as several reviewers found even a small amount quite pungent. Warm tortillas in a dry pan rather than the microwave for a better texture, and consider adding avocado or a simple side of rice or beans to round out the meal.
- Leftovers: Some reviewers noted the portions felt light for a full dinner, and a simple side dish such as rice, beans, or a small salad helped make the meal more satisfying.
- Tortillas: Heat tortillas in a dry pan rather than the microwave for a softer, more pliable result; several reviewers found microwaving made them tough or difficult to separate.
