Mexican-Inspired Double Shrimp Tacos
with Crunchy Slaw and Garlic Crema
Ingredients: 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) • Shrimp • 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, propylene glycol alginate, xanthan gum) (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) • Rice vinegar (rice vinegar, sugar, salt) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Garlic • Green onion.
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
570 g
Shrimp
(Contains: Shrimp)
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Milk, 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 May contain traces of: Milk)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Milk, Soy, Crustaceans, Fish, Gluten, Mustard, Sesame, Sulphites, Wheat)
8 g
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Milk, Soy, Mustard, Sesame, Wheat, Peanuts, Tree nuts)
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Milk, Soy, Fish, Mustard, Sesame, Wheat, Tree nuts, Egg)
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Salt*
1 tbsp
Oil*
2 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- 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.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- To a large bowl, add shrimp, Enchilada Spice Blend and 1 tsp (2 tsp) sugar. Season with salt and pepper, then toss to coat.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When hot, add shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** (Work in batches, if necessary.)
- 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: Like things zesty? Add all of the garlic!)
- Season with salt and pepper, then stir to combine.
- Just before serving, wrap tortillas in paper towels.
- Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas.)
- Divide tortillas between plates. Top with some coleslaw, then shrimp.
- Dollop garlic crema over top.
- Sprinkle remaining green onions over top.
If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp. Work in batches, if necessary.
