Zesty Shrimp Tacos
with Fresh DIY salsa
Ingredients: Shrimp • Green pepper • 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) • Roma tomatoes • Limes • Shallot • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Milk, Soy)
8 g
Mexican Seasoning
(May contain traces of: Milk, Soy, Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites)
1 unit(s)
Lime
1 unit(s)
Tomato
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
7 g
Cilantro
1 unit(s)
Shallot
1 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
1 unit(s)
Green Bell Pepper
Not included in your delivery
0.06 tsp
Salt*
0.06 tsp
Pepper*
½ tsp
Sugar*
2 tbsp
Oil*
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.
- Peel, then mince shallot.
- Core, then cut pepper into 1/4-inch slices.
- Roughly chop cilantro.
- Using a strainder, drain and rinse shrimp, then pat dry with paper towels. Season with Mexican Seasoning and salt.
- To a medium bowl, add tomatoes, shallots, cilantro, lime zest, 1 tbsp (2 tbsp) lime juice, 1 tbsp (2 tbsp) oil and 1/2 tsp (1 tsp) sugar.
- Season with salt and pepper, then stir to combine. Set aside.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers.
- Cook for 3-4 min, stirring often, until tender-crisp. 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 for shrimp just turn pink, 2-3 min.**
- 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 you've opted to get shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season and cook in the same way the recipes instructs you to season and cook tilapia, decreasing pan frying time to 2-3 min,** until shrimp just turn pink.
