Mojo Shrimp Tacos and Nectarine Salsa
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Mojo Shrimp Tacos and Nectarine Salsa

with Summer Salad

Chef's Choice

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

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

285 g


(Contains Shrimp)

1 unit(s)


113 g

Corn Kernels

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

6 unit(s)

Garlic, cloves

1 unit(s)


1 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

7 g


56 g

Red Onion, chopped

113 g

Spring Mix

Not included in your delivery

1.5 tbsp


¼ tsp

Salt and Pepper*


Nutrition Values

Calories580 kcal
Fat17 g
Saturated Fat3 g
Carbohydrate78 g
Sugar16 g
Dietary Fiber6 g
Protein32 g
Cholesterol180 mg
Sodium1750 mg
Trans Fat0 g
Potassium1050 mg
Calcium300 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Large Non-Stick Pan
Medium Bowl
Measuring Spoons



Zest, then juice the lime. Roughly chop the cilantro. Stand the nectarine, stem-side down, on your cutting board. Avoiding the pit in the centre of the nectarine, cut ‘cheeks’ off around the pit. Cut each piece into 1/4-inch cubes .Peel, then mince or grate the garlic.


Using a strainer, drain and rinse the shrimp, then pat dry with paper towels. Stir together the shrimp, half the garlic and the Mexican seasoning in a large bowl. Season with salt and pepper. Set aside.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (dbl for 4 ppl), then the onions, nectarines and remaining garlic. Cook, stirring occasionally, until softened, 3-4 min. Stir in the corn and cook until warmed through, 1 min. Season with salt and pepper. Transfer to a medium bowl.


Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then the shrimp. Cook, stirring occasionally, until the shrimp just turns pink, 4-5 min.** (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1/2 tbsp oil for each batch!) Remove from heat. Stir in the lime zest. Set aside.


Add the lime juice and cilantro to the bowl with the nectarine and corn salsa. Stir to combine. Wrap the tortillas in paper towel. Microwave until the tortillas are warm and flexible, 1 min. (You can skip this step if you don't want to warm the tortillas!)


Divide the shrimp between tortillas. Top with the warm nectarine-corn salsa.