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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
6 unit
Flour Tortillas
(Contains: Sulphites, Wheat)
113 g
Green Cabbage, shredded
56 g
Carrot, julienned
1 unit
Green Onion
1 unit
Lime
1 unit
Garlic, cloves
3 tbsp
Sour Cream
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites)
Not included in your delivery
2 tsp
Sugar*
½ tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 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 (1 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.
Wrap tortillas in paper towels.Microwave until warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm tortillas!)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.
