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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 fresh cabbage and carrot slaw adds the perfect crunch to this mouth-watering dish! Yum!

Tags:
Family Friendly
Allergens:
Shrimp/Crevettes
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 Time30 minutes
DifficultyEasy

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp/Crevettes)

113 g

Green Cabbage, shredded

56 g

Carrot, julienned

1 piece

Green Onion

1 piece

Lime

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

6 piece

Flour Tortillas

(Contains Sulphites, Wheat)

3 tbsp

Sour Cream

(Contains Milk)

2 piece

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

Calories660 kcal
Fat29 g
Saturated Fat6 g
Carbohydrate70 g
Sugar11 g
Dietary Fiber5 g
Protein32 g
Cholesterol200 mg
Sodium1790 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

Instructions

Prep
1

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 onions.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 (2 tsp) sugar to a medium bowl. Season with salt and pepper, then whisk to combine. Add cabbage, carrots and half the green onions, 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 (2 tsp) sugar 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, stirring occasionally, 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 (1 tbsp) water and 1/2 tsp (1 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 green onions.Squeeze a lime wedge over top, if desired.