SuperQuick Sweet-and-Spicy Shrimp Tacos
with Black Bean Mash and Kiwi-Cabbage Slaw- Shrimp
- Sulphites
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Egg
- Fish
- Mustard
- Sesame
- Wheat
- Tree nuts
- Sulphites
- Gluten
- Crustaceans
- Peanuts
Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • 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) • Kiwi • Red cabbage • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Cilantro • Garlic.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Milk, Soy)
1 unit(s)
Black Beans
1 unit(s)
Kiwi
56 g
Red Cabbage, shredded
7 g
Cilantro
1 unit(s)
Garlic, cloves
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
2 tbsp
Sweet Chili Sauce
(May be present: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
11 g
Chili-Cumin Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Using a strainer, drain and rinse beans and add to a large bowl. Then, using a masher, partially mash beans.
- Peel, then cut kiwi into 1/4-inch pieces.
- Roughly chop cilantro.
- In a medium bowl, whisk together vinegar, 1/2 tsp (1 tsp) sweet chili sauce and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add cabbage. Using tongs, massage cabbage for 1 min, until slightly tender.
- Add kiwi and half the cilantro, then toss to coat. Set aside.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt, pepper and Chili-Cumin Spice Blend.
- To a large non-stick pan, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring often, until shrimp just turn pink. **
- Add remaining sweet chili sauce. Cook for 30 sec, stirring often, until shrimp is glazed.
- Just before serving, wrap tortillas in paper towels.
- 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!)
- Divide tortillas between plates. Top with mashed beans, kiwi-cabbage slaw and shrimp.
- Sprinkle remaining cilantro over top.
