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!
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 Shrimp)
1 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
1 unit(s)
Garlic, cloves
95 g
Pineapple
1 unit(s)
Lime
1 unit(s)
Jalapeño
7 g
Chives
170 g
Coleslaw Cabbage Mix
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
1 unit(s)
Sour Cream
(Contains Milk)
6 unit(s)
Wooden Skewers
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
¾ tsp
Sugar*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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 (2 tbsp) oil 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 chives
- 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 (2 tsp) water, 1 tsp (2 tsp) lime juice and 1/4 tsp (1/2 tsp) sugar 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.)
- Combine mayo, 1/2 tbsp (1 tbsp) water, 1 tsp (2 tsp) lime juice and 1/2 (1 tsp) tsp sugar in a bowl.
- Add coleslaw cabbage mix, half the chives and remaining garlic. (NOTE: Reference garlic guide.) Season with salt and pepper, then toss to combine.
- Add 1/2 tsp (1 tsp) lime juice and a pinch of sugar to another bowl. Season with salt and pepper, then stir until sugar dissolves
- Stir in pineapple, remaining chives and 1 tbsp jalapeños. (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.