Cornmeal-Crusted Shrimp Tacos
with Feta and Lime Drizzle- Shrimp
- Sulphites
- Wheat
- Egg
- Mustard
- Gluten
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- May contain traces of allergens
- Sulphites
- Fish
- Egg
- Crustaceans
- Gluten
Get ready for a crunchy, crave-worthy taco night! These cornmeal-crusted shrimp are golden and crispy, tucked into warm tortillas with a refreshing cabbage slaw and a drizzle of spicy mayo for the perfect balance of heat and crunch. Every bite is bold, bright, and totally satisfying. Ingredients: Shrimp • Flour tortillas (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) (wheat, sulphites) • Coleslaw mix (carrot, green cabbage, red cabbage) • Roma tomatoes • Cornmeal (degermed yellow cornmeal) • Limes • Grade A egg • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Cilantro.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
7 g
Zesty Garlic Blend
(Contains: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, May contain traces of allergens, Sulphites)
½ cup
Cornmeal
(Contains: Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Wheat, Peanuts, Sesame, Crustaceans, May contain traces of allergens)
6 unit(s)
Flour Tortillas
(Contains: Milk, Soy, May contain traces of allergens, Sulphites, Wheat)
170 g
Coleslaw Cabbage Mix
2 tbsp
Mayonnaise
(Contains: Egg, May contain traces of allergens, Mustard, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Lime
1 unit(s)
Tomato
1 unit(s)
Egg
(Contains: Egg)
7 g
Cilantro
2 tbsp
Spicy Mayo
(Contains: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk, May contain traces of allergens, Egg, Mustard)
Not included in your delivery
2 tbsp
All-Purpose Flour*
(Contains: Gluten)
4 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Cut tomato into 1/4-inch pieces.
- Roughly chop cilantro.
- To a large bowl, add coleslaw cabbage mix, mayo, 1/4 tsp (1/2 tsp) sugar, half the lime zest and lime juice.
- Season with salt and pepper, then toss to coat. Set aside.
- Using a strainer, drain and rinse shrimp. Pat dry with paper towels.
- Sprinkle shrimp with 2 tbsp (4 tbsp) flour, tossing to coat.
- In a medium bowl, whisk together egg and 1 tbsp (2 tbsp) water.
- In a shallow bowl, combine cornmeal and Zesty Garlic Spice Blend. Stir to combine.
- Working in batches, add shrimp to egg mixture, then into the cornmeal mixture and turn to coat both sides, pressing to adhere. Discard any excess breading.
- Transfer shrimp to a plate.
- Heat a large non-stick pan over medium. When hot, add 4 tbsp oil. (NOTE: For 4 servings, cook in two baches using 4 tbsp oil for each batch.)
- Add shrimp and cook for 1-2 min per side, until golden and crisp. Season with salt.
- 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 slaw, tomatoes, shrimp and cilantro.
- Drizzle spicy mayo over top.
- Squeeze a lime wedge over top.
If you've opted fot shrimp, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Sprinkle shrimp with 2 tbsp (4 tbsp) flour, tossing to coat. In a medium bowl, whisk together egg and 1 tbsp (2 tbsp) water. In a shallow bowl, combine cornmeal and Zesty Garlic Spice Blend. Stir to combine.
Working in batches, add shrimp to egg mixture, then into the cornmeal mixture and turn to coat both sides, pressing to adhere. Discard any excess breading. Transfer shrimp to a plate.
Disregrad instructions to break up tilapia. Top tortillas with slaw, tomatoes, shrimp and cilantro.
Heat a large non-stick pan over medium. When hot, add 4 tbsp oil. (NOTE: For 4 servings, cook in two baches using 4 tbsp oil for each batch.) Add shrimp and cook for 1-2 min per side, until golden and crisp. Season with salt.
