Mexican-Inspired Shrimp Tacos
with Crunchy Coleslaw and Garlic-Lime Crema
You can always rely on tacos to make the family happy, and these are no exception! Tender shrimp are dredged in enchilada-style spices for a hit of smoky, aromatic flavour. A super fresh cabbage and carrot slaw adds the perfect crunch to this mouthwatering dish! Yum!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Egg, Mustard)
Coleslaw Cabbage Mix
Enchilada Spice Blend
(Contains Sulphites, Wheat)
Not included in your delivery
Before starting, wash and dry all produce. Garlic guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Peel, then mince or grate garlic. Roughly chop cilantro. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
Add mayo, lime juice, half the lime zest and 1 tsp sugar (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then whisk to combine. Add coleslaw cabbage mix and half the cilantro, then toss to combine.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Add shrimp, Enchilada Spice Blend and 1 tsp sugar (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to coat.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then shrimp. (NOTE: For 4 ppl, cook shrimp in batches, using 1 tbsp oil per batch.) Cook, flipping once, until shrimp are dark golden-brown and cooked through, 1-2 min per side.** Transfer to a plate and set aside.
Add sour cream, remaining lime zest, 1/2 tbsp water (dbl for 4 ppl) and 1/2 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.
Divide tortillas between plates. Top with some coleslaw, then shrimp. Dollop garlic-lime crema over top. Sprinkle with remaining cilantro.Squeeze a lime wedge over top, if desired. Serve any remaining coleslaw alongside.