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 fresh cabbage and carrot slaw adds the perfect crunch to this mouth-watering dish! Yum!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Green Cabbage, shredded
(Contains Egg, Mustard)
Enchilada Spice Blend
(Contains Sulphites, Wheat)
Not included in your delivery
Before starting, wash and dry all produce. Garlic guide for Step 5: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Peel, then mince or grate garlic. Thinly slice green onion.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 (2 tsp) sugar to a medium bowl. Season with salt and pepper, then whisk to combine. Add cabbage, carrot and half the green onions, 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 (2 tsp) sugar 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, stirring occasionally, 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 (1 tbsp) water 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 green onions.Squeeze a lime wedge over top, if desired.