Mexican-Inspired Shrimp Tacos
with Crunchy Coleslaw and Garlic 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. Fresh cabbage and carrot slaw adds the perfect crunch to this mouth-watering dish. Yum!
Ingredients: Shrimp • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Green cabbage • Carrots • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Green onion • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Garlic.
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(s)
Flour Tortillas
(Contains: Wheat, Sulphites May contain traces of: Tree nuts, Egg, Milk, Sesame, Soy)
113 g
Green Cabbage, shredded
56 g
Carrot, julienned
1 unit(s)
Green Onion
1 unit(s)
Garlic, cloves
1 unit(s)
Sour Cream
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Milk, Sesame, Soy, Crustaceans, Fish, Gluten, Mustard, Sulphites, Wheat)
8 g
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Tree nuts, Milk, Sesame, Soy, Mustard, Wheat, Peanuts)
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites May contain traces of: Tree nuts, Egg, Milk, Sesame, Soy, Fish, Mustard, Wheat)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
½ tbsp
Oil*
2 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Peel, then mince or grate garlic.
- Thinly slice green onions.
- To a medium bowl, add mayo, vinegar, and 1 tsp (2 tsp) sugar. 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.
- To a large bowl, add shrimp, Enchilada Spice Blend and 1 tsp (2 tsp) sugar. Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium-high.
- 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.
- To a small bowl, add sour cream, 1/2 tbsp (1 tbsp) water and 1/2 tsp (1 tsp) garlic. (NOTE: Reference garlic guide.)
- Season with salt and pepper, then stir to combine.
- Wrap tortillas in paper towels.
- Microwave until warm and flexible, 30 sec-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 crema over top.
- Sprinkle with remaining green onions.
