Cal Smart Shrimp, Salmon 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 crowned with salmon. The lime-garlic slaw is refreshingly light, while the chipotle drizzle gives these handhelds a welcome kick!
Cal Smart is based on a per serving calculation of the recipe's kilocalorie amount.
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.
Ingredients
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
113 g
Red Cabbage, shredded
3 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
250 g
Salmon Fillets, skin-on
(Contains Salmon)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce.Garlic Guide for Step 2:• Mild: 1/4 tsp (1/2 tsp) • Medium: 1/2 tsp (1 tsp)• Extra: 1 tsp (2 tsp) Peel, then mince or grate garlic.Zest, then juice half the lime (whole lime for 4 ppl). Cut any 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.Pat salmon dry with paper towles. Season with salt and pepper.
Stir together sour cream, lime zest, lime juice and 1 tsp (2 tsp) garlic in a large bowl. (NOTE: Reference garlic guide.)
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, 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. Meanwhile,heat a medium non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side.
Meanwhile, add cabbage and half the cilantro to the large bowl with slaw dressing. Season with salt and pepper, to taste, then toss to combine.
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 the tortillas!)
Flake salmon into bite sized pieces. Divide slaw between tortillas, then top with shrimp and salmon. Drizzle chipotle sauce over top, then sprinkle with feta and remaining cilantro. Squeeze a lime wedge over top, if desired.
