Zesty Shrimp Tacos

Name: Zesty Shrimp Tacos with Fresh DIY salsa
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 285 g Shrimp; 6 unit(s) Flour Tortillas; 1 tbsp Mexican Seasoning; 1 unit(s) Lime; 1 unit(s) Tomato; ¼ cup Feta Cheese, crumbled; 7 g Cilantro; 1 unit(s) Shallot; 1 unit(s) Sour Cream; 1 unit(s) Green Bell Pepper; ½ tsp Sugar*; 2 tbsp Oil*; 0.06 tsp Salt*; 0.06 tsp Pepper*

with Fresh DIY salsa

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Easy as 1, 2, 3! These Mexican-spiced shrimp tacos are dressed with DIY fresh salsa, zippy sour cream and perfectly charred green peppers.

Tags:

Quick

•Family Friendly

Allergens:

Shrimp

•Schwefeldioxide und Sulfite

•Hvede

•Milk

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

6 unit(s)

Flour Tortillas

1 tbsp

Mexican Seasoning

1 unit(s)

Lime

1 unit(s)

Tomato

¼ cup

Feta Cheese, crumbled

7 g

Cilantro

1 unit(s)

Shallot

1 unit(s)

Sour Cream

1 unit(s)

Green Bell Pepper

Not included in your delivery

½ tsp

Sugar*

2 tbsp

Oil*

0.06 tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values

Calories620 kcal

Fat26 g

Saturated Fat7 g

Carbohydrate67 g

Sugar14 g

Dietary Fiber6 g

Protein36 g

Cholesterol200 mg

Sodium1840 mg

Trans Fat0.2 g

Potassium900 mg

Calcium350 mg

Iron5 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

•Zester

•Medium Bowl

•Measuring Spoons

•Large Non-Stick Pan

Cooking Steps

Zest, then juice half the lime. Cut remaining lime into wedges.
Cut tomato into 1/4-inch pieces.
Peel, then mince shallot.
Core, then cut pepper into 1/4-inch slices.
Roughly chop cilantro.
Drain, then pat shrimp dry with paper towels, then season with Mexican Seasoning and salt.

Add tomatoes, shallots, cilantro, lime zest, 1 tbsp (2 tbsp) lime juice, 1 tbsp (2 tbsp) oil and 1/2 tsp (1 tsp) sugar to a medium bowl.
Season with salt and pepper, then stir to combine. Set aside.

Heat a large non-stick pan over medium-high heat.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers.
Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper.
Transfer peppers to a plate. Set aside.

Reheat the same pan over medium-high.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp.
Pan-fry until golden-brown and cooked through, 2-3 min per side.**

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

Divide tortillas between plates.
Top with shrimp, peppers, salsa and feta.
Dollop sour cream over top.
Squeeze a lime wedge over top, if desired.

If you opted to add shrimp, using a strainer, drain and rinse, then pat dry with paper towels. Season and cook in the same way the recipe instructs you to season and cook the tilapia. Decrease pan-frying time to 2-3 min per side.**