Mexican-Spiced Grilled Shrimp Tacos
with Pineapple-Jalapeño Salsa and Lime Crema
We've brought in some Mexican flavour to create punchy shrimp tacos for a night in the backyard. It begins with a soft flour tortilla that's topped with creamy coleslaw, smoky shrimp, fresh lime crema and a sweet-meets-heat pineapple-jalapeño salsa!
Ingredients: Pineapple tidbits (pineapple tidbits, sugars (pineapple juice, clarified pineapple juice concentrate), water, ascorbic acid, citric acid) • Shrimp • 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) • Coleslaw mix (carrot, green cabbage, red cabbage) • Limes • Jalapeno pepper • 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) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Chives • Wooden skewer • Garlic.
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: Shrimp)
8 g
Mexican Seasoning
(May contain traces of: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
1 unit(s)
Garlic, cloves
1 unit(s)
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 traces of: Milk, Soy)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Sesame, Wheat, Mustard, Sulphites, Milk, Soy, Crustaceans, Fish, Gluten)
1 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
6 unit(s)
Wooden Skewers
(May contain traces of: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy, Crustaceans, Fish, Egg)
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
¾ tsp
Sugar*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F). Wash and dry all produce. Soak skewers in warm water for 5 min.
- Peel, then mince or grate garlic.
- Drain and rinse shrimp, then pat dry with paper towels.
- To a medium bowl, add shrimp, Mexican Seasoning, half the garlic and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Thread shrimp onto wooden skewers. (TIP: Leave shrimp unskewered, if you like. See tip in step 5.)
- Zest, then juice lime.
- Roughly chop chives.
- Drain pineapple.
- Core, then finely chop jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- To a small bowl, add lime zest, sour cream, 1 tsp (2 tsp) water, 1 tsp (2 tsp) lime juice and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to combine.
- Wrap tortillas in foil. (make 2 packets with 6 tortillas in each for 4 servings.)
- In a large bowl, combine mayo, 1/2 tbsp (1 tbsp) water, 1 tsp (2 tsp) lime juice and 1/2 (1 tsp) tsp sugar.
- Add coleslaw cabbage mix, half the chives and remaining garlic. Season with salt and pepper, then toss to combine.
- To a small bowl, add 1/2 tsp (1 tsp) lime juice and a pinch of sugar. Season with salt and pepper, then stir until sugar dissolves.
- Stir in pineapple, remaining chives and jalapeños.
- Add tortilla packet to one side of the grill.
- Grill for 2-3 min, flipping once, until warmed through.
- Remove tortilla packet from the grill and set aside, still wrapped.
- Meanwhile, add shrimp skewers to the other side of the grill.
- Grill for 2-3 min per side, flipping once, until cooked through.** (TIP: If you don't want to skewer shrimp, place 1-2 sheets of foil on the grill, then arrange shrimp in a single layer over top. Follow the same cooking instructions.)
- Remove shrimp from skewers.
- Divide tortillas between plates, then top with coleslaw and shrimp.
- Dollop lime crema over top.
- Spoon pineapple-jalapeño salsa over top.
