Mexican-Inspired Shrimp Tacos
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Mexican-Inspired Shrimp Tacos

Mexican-Inspired Shrimp Tacos

with Coleslaw

Everyone loves taco night, and these are sure to satisfy your taco craving! Tender shrimp are flavoured with Mexican spices and quickly pan-fried to bring a savoury, tangy bite to the tacos. The super fresh slaw adds a layer of crunch, while the soft flour tortilla ties it all together in a single mouth-watering dish! Yum!

Tags:
Quick
Allergens:
Crustacean/Crustacé
Egg
Mustard
Sulphites
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

285 g

Shrimp

(Contains Crustacean/Crustacé)

1 unit

Lime

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

170 g

Coleslaw Cabbage Mix

56 g

Hot Pepper

2 tbsp

Mexican Seasoning

6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

3 tbsp

Sour Cream

(Contains Milk)

2.5 tsp

Garlic Puree

6 tbsp

Guacamole

Not included in your delivery

½ tsp

Sugar*

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories720 kcal
Fat37 g
Saturated Fat8 g
Carbohydrate67 g
Sugar10 g
Dietary Fiber11 g
Protein32 g
Cholesterol190 mg
Sodium2200 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Large Bowl
Measuring Spoons
Paper Towel
Strainer
Large Non-Stick Pan
Small Bowl

Instructions

Prep
1

Before starting, wash and dry all produce. Garlic guide for step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium, 1 tsp bold and 1 1/2 tsp extra bold! Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.

Make coleslaw
2

Stir together mayo, half the lime zest, half the lime juice and 1/2 tsp sugar (dbl for 4 ppl) in a large bowl. Add coleslaw cabbage mix. Season with salt and pepper, then toss to combine. Set aside.

Prep shrimp
3

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

Cook shrimp and poblanos
4

Heat a large non-stick pan over high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shrimp and poblanos. Cook, stirring often, until poblanos are tender and shrimp are cooked through, 2-3 min.** Add Mexican Seasoning and half the garlic puree. Cook, stirring often, until fragrant, 1 min.

Make garlic-lime crema and warm tortillas
5

Add sour cream, remaining lime zest, remaining lime juice and 1 tsp garlic puree to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine. Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

Finish and serve
6

Top tortillas with shrimp and poblanos and some coleslaw. Dollop garlic-lime crema and guacamole over top. Squeeze over a lime wedge, if desired. Serve any remaining coleslaw on the side.