Cal Smart Shrimp and Zesty Slaw Tacos
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Cal Smart Shrimp and Zesty Slaw Tacos

Cal Smart Shrimp and Zesty Slaw Tacos

with Chipotle Sauce and Feta

Shrimp get a quick toss in the pan with our Enchilada Spice Blend for this easy and delicious weeknight number. The lime-garlic slaw is refreshingly light, while the chipotle drizzle gives these handhelds a welcome kick!

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.

Tags:
Spicy
Quick
Calorie Smart
Allergens:
Shrimp
Sulphites
Wheat
Milk
Egg
Mustard
Soy

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

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

1 unit

Garlic, cloves

1 unit

Lime

7 g

Cilantro

170 g

Coleslaw Cabbage Mix

3 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories630 kcal
Fat27 g
Saturated Fat9 g
Carbohydrate62 g
Sugar9 g
Dietary Fiber6 g
Protein31 g
Cholesterol182 mg
Sodium1940 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.

Utensils

Paper Towel
Strainer
Zester
Large Bowl
Large Non-Stick Pan
Measuring Spoons

Instructions

Prep
1

Before starting, wash and dry all produce. Garlic Guide for Step 2 (dbl for 4 ppl): Mild: 1/4 tsp Medium: 1/2 tsp• Extra: 1 tsp Peel, then mince or grate garlic. Zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

Make slaw dressing
2

Stir together sour cream, lime zest, lime juice and 1 tsp garlic in a large bowl. (NOTE: Reference garlic guide.)

Cook shrimp
3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Season with salt, pepper and Enchilada Spice Blend. Cook, stirring constantly, until fragrant, 30 sec.

Toss slaw
4

Meanwhile, add coleslaw cabbage mix and half the cilantro to the large bowl with slaw dressing. Season with salt and pepper, to taste, then toss to coat.

Warm tortillas
5

Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

Finish and serve
6

Divide slaw between tortillas, then top with shrimp. Drizzle chipotle sauce over top, then sprinkle with feta and remaining cilantro. Squeeze a lime wedge over top, if desired.