Mexican-Inspired Shrimp Tacos
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Mexican-Inspired Shrimp Tacos

Mexican-Inspired Shrimp Tacos

with Crunchy Coleslaw and Garlic-Lime Crema

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!

Allergens:
Shrimp
•Egg
•Mustard
•Sulphites
•Wheat
•Milk

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.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

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*

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Nutrition Values

Calories630 kcal
Fat29 g
Saturated Fat7 g
Carbohydrate61 g
Sugar11 g
Dietary Fiber6 g
Protein29 g
Cholesterol190 mg
Sodium1770 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
•Whisk
•Medium Bowl
•Measuring Spoons
•Large Bowl
•Paper Towel
•Strainer
•Large Non-Stick Pan
•Small Bowl

Cooking Steps

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 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.

Make coleslaw
2

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.

Coat shrimp
3

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.

Cook shrimp
4

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.

Make garlic-lime crema
5

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.

Finish and serve
6

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.

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