Mexican-Inspired Shrimp Tacos
with Coleslaw- Crustacean/Crustacé
- Egg
- Mustard
- Sulphites
- Wheat
- Milk
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!
Ingredients
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*
Nutrition Values
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, 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.
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.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
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.
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!)
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.
