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Mexican-Spiced Grilled Shrimp Tacos

Mexican-Spiced Grilled Shrimp Tacos

with Pineapple-Jalapeño Salsa and Lime Crema

Grill
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Grilled shrimp? Let's taco 'bout it! We've brought in some Mexican flavour favourites to create punchy shrimp tacos for a night in the backyard. You're looking at a base of creamy coleslaw, topped with smoky shrimp, fresh lime crema and a sweet-meets-heat pineapple-jalapeño salsa!

Tags:SpicyQuick Prep
Allergens:Crustacean/CrustacéSulphites/SulfiteWheat/BléEgg/OeufMustard/MoutardeMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

1 tbsp

Mexican Seasoning

1 unit

Garlic, cloves

95 g

Pineapple

1 unit

Lime

1 unit

Jalapeño

7 g

Cilantro

170 g

Coleslaw Cabbage Mix

6 unit

Flour Tortillas

(ContainsSulphites/Sulfite, Wheat/Blé)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

6 unit

Wooden Skewers

Not included in your delivery

¾ tsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

1 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories630 kcal
Fat29 g
Saturated Fat7 g
Carbohydrate64 g
Sugar13 g
Dietary Fiber6 g
Protein30 g
Cholesterol190 mg
Sodium1880 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Strainer
Medium Bowl
Measuring Spoons
Zester
Aluminum Foil
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium heat. Garlic Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Heat Guide for Step 3 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy! Peel, then mince or grate garlic. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Add shrimp, Mexican Seasoning, half the garlic and 1 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat. Thread shrimp onto skewers. (TIP: Leave shrimp unskewered, if desired. See 'TIP' in Step 5.)

2

Zest, then juice lime. Roughly chop cilantro. Cut pineapple into 1/4-inch pieces. Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)Add lime zest, sour cream, 1 tsp water, 1 tsp lime juice and 1/4 tsp sugar (dbl all for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then stir to combine. Wrap tortillas in foil. (NOTE: For 4 ppl, make 2 packets with 6 tortillas in each.)

3

Add mayo, 1/2 tbsp water, 1 tsp lime juice and 1/2 tsp sugar (dbl all for 4 ppl) to a large bowl, then stir until sugar dissolves. Add coleslaw cabbage mix, half the cilantro and remaining garlic, then toss to combine. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste. Set aside. Add remaining lime juice and a pinch of sugar (dbl for 4 ppl) to another small bowl. Season with salt and pepper, to taste, then stir until sugar dissolves. Add pineapple, remaining cilantro and 1 tbsp jalapeños, then stir to combine. (NOTE: Reference heat guide.)

4

Add tortilla packet to one side of the grill. Grill, flipping once, until warmed through, 2-3 min per side. Remove tortilla packet from the grill and set aside still wrapped.

5

Meanwhile, add shrimp skewers to the other side of the grill. Grill, flipping shrimp once, until cooked through, 2-3 min per side.** (TIP: If you didn't want to skewer shrimp, place 1-2 sheets of foil on the grill, then arrange shrimp in a single layer on foil. Follow the same cooking instructions.)

6

Remove shrimp from skewers. Divide tortillas between plates, then top with coleslaw and shrimp. Dollop with lime crema. Spoon pineapple-jalapeño salsa over top.