Mexican-Inspired Shrimp Tacos
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 tortillas ties it all together in a single mouth-watering dish! Yum!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Egg, Mustard)
Coleslaw Cabbage Mix
(Contains Sulphites, Wheat)
Not included in your delivery
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.
Meanwhile, 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 remaining coleslaw on the side.