Mojo Shrimp Tacos and Nectarine Salsa
with Summer Salad
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 unit(s)
Stone Fruit
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)
Lime
1 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
7 g
Cilantro
56 g
Red Onion, chopped
113 g
Spring Mix
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.