Pan-Seared Baja-Style Shrimp Tacos
with Cilantro and Lime Slaw
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Flour tortillas (wheat, sulphites) (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) • Red cabbage • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Rice vinegar (rice vinegar, sugar, salt) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro.
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)
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Milk, Soy)
113 g
Red Cabbage, shredded
56 g
Spring Mix
7 g
Cilantro
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
3 tbsp
Guacamole
2 tbsp
Chipotle Sauce
(Contains: Milk, Egg, Mustard, Soy May contain traces of: Milk, Soy, Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Crustaceans)
2 tbsp
Seasoned Rice Vinegar
(May contain traces of: Milk, Soy, Tree nuts, Fish, Wheat, Egg, Sesame, Mustard)
4 g
Mexican Seasoning
(May contain traces of: Milk, Soy, Sulphites, Tree nuts, Wheat, Sesame, Mustard, Triticale, Peanuts)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Roughly chop cilantro.
- To a large bowl, add cabbage, vinegar, half the cilantro, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with half the Mexican Seasoning (use all for 4 servings), salt and pepper.
- Heat a large non-stick pan over medium-high, when hot, when hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Transfer to a paper towel-lined plate.
- Wrap tortillas in paper towels. (NOTE: For 4 servings, make two tortilla packages.)
- Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas.)
- Arrange tortillas on a clean surface.
- Spread chipotle sauce over tortillas.
- Top with spring mix and cabbage slaw.
- Divide shrimp between tortillas.
- Dollop guacamole over top.
- Sprinkle with feta and remaining cilantro.
If you've opted for shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with half the Mexican Seasoning (use all for 4 servings), salt and pepper.
Heat a large non-stick pan over medium-high, when hot, when hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** Transfer to a paper towel-lined plate.
