Mexican Shrimp Tacos
with Cabbage Carrot Slaw
Everyone loves taco night, and these are sure to satisfy your taco craving! Tender shrimp are flavoured with Mexican spices and quickly pan-fried to bring a savoury, tangy bite to the tacos. The super fresh slaw adds a layer of crunch, while the soft flour tortilla ties it all together in a single 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: Crustacean/Crustacé)
7 g
Cilantro
1 unit
Lime
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
113 g
Red Cabbage, shredded
56 g
Carrot, julienned
56 g
Hot Pepper
1 tbsp
Mexican Seasoning
6 unit
Flour Tortillas
(Contains: Gluten)
3 tbsp
Sour Cream
(Contains: Milk)
1 tbsp
Garlic Puree
Not included in your delivery
½ tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Roughly chop cilantro. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
Stir together mayo, half the lime zest, half the lime juice and 1/2 tsp sugar (dbl for 4 ppl) in a large bowl. Add cabbage, carrots and half the cilantro. Season with salt and pepper, then toss to combine. Set aside.
Drain and rinse shrimp, using a strainer, then pat dry with paper towels. Season with salt and Mexican Seasoning.
Heat a large non-stick pan over high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shrimp and poblano peppers. Cook, stirring often, until poblano peppers are tender and shrimp are cooked through, 2-3 min. Add half the garlic puree. Cook, stirring often, until fragrant, 1 min.
Add sour cream, 1/4 tsp garlic puree (dbl for 4 ppl), remaining lime zest and remaining lime juice to a small bowl. Season with salt and pepper, then stir to combine.
Top tortillas with shrimp and peppers and some coleslaw. Dollop garlic-lime crema over top and sprinkle with remaining cilantro. Squeeze over a lime wedge, if desired. Serve any remaining coleslaw on the side.
