Cajun Shrimp Tacos
with Crunchy Red Cabbage Slaw
Shrimp are Cajun seasoned and dredged in cornstarch to bring a crispy bite to the tacos. The crisp slaw brings the soft taco and seasoned shrimp together in a single mouth-watering dish! Yum!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Crustacean/Crustacé)
7 g
Cilantro
1 unit
Lime
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
170 g
Red Cabbage, shredded
56 g
Radish, sliced
½ tbsp
Cornstarch
(Contains Sulphites)
1 tbsp
Cajun Seasoning
(Contains Sulphites)
6 unit
Flour Tortillas
(Contains Gluten)
3 tbsp
Sour Cream
(Contains Milk)
3 g
Garlic
Not included in your delivery
½ tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
In Step 5, use this garlic guide to determine what garlic level you prefer: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra!
Wash and dry all produce.* Peel, then mince or grate garlic. Roughly chop cilantro. Zest and juice lime(s).
In a large bowl, add cabbage and 1/8 tsp salt (dbl for 4 ppl). Using your hands, massage cabbage until slightly tender, 1-2 min. In a small bowl, whisk together mayo, half the lime zest, half the lime juice and 1/2 tsp sugar (dbl for 4 ppl). Season with salt and pepper. To the bowl with cabbage, add mayo-mixture and half the cilantro. Toss together, then set aside.
In a shallow dish, whisk together Cajun seasoning and 1/2 tbsp cornstarch (dbl for 4 ppl). Season with salt and pepper. Using a strainer, drain and rinse shrimp, then pat dry with paper towel. Press each shrimp, one at a time, into Cajun mixture to coat all over.
Heat a large non-stick pan over high heat. When the pan is hot, add 1 tbsp oil, then shrimp. Cook, flipping once, until they just turn pink and are cooked through, 1-2 min per side. (TIP: Cook to a min. internal temp of 74°C/165°F.**) (TIP: Cook shrimp in two batches for 4 ppl, wiping pan between batches and using 1 tbsp oil for each batch!)
In another small bowl, mix sour cream, remaining lime zest, remaining lime juice and 1/4 tsp garlic (dbl for 4 ppl). (NOTE: Reference Garlic Guide in Start Strong.) Season with salt and pepper. Wrap tortillas in paper towel. Microwave, until tortillas are warm and flexible, 1 min.
Divide shrimp and coleslaw between tortillas. Dollop over zesty crema. Top with radishes and remaining cilantro. Serve any remaining coleslaw on the side.
