Mexican-Spiced Grilled Shrimp Tacos
with Pineapple-Jalapeño Salsa and Lime Crema
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Crustacean/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
(Contains Sulphites, Wheat)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
3 tbsp
Sour Cream
(Contains Milk)
6 unit
Wooden Skewers
Not included in your delivery
¾ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
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.)
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.)
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.)
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.
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.)
Remove shrimp from skewers. Divide tortillas between plates, then top with coleslaw and shrimp. Dollop with lime crema. Spoon pineapple-jalapeño salsa over top.
