Mexican-Inspired Double Shrimp Tacos
with Crunchy Coleslaw and Garlic-Lime Crema
You can always rely on tacos to make the family happy, and these are no exception! Tender shrimp are dredged in enchilada-style spices for a hit of smoky, aromatic flavour. A fresh cabbage and carrot slaw adds the perfect crunch to this mouth-watering dish! Yum!
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
570 g
Shrimp
(Contains Shrimp)
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat)
113 g
Green Cabbage, shredded
56 g
Carrot, julienned
1 unit(s)
Green Onion
1 unit(s)
Lime
1 unit(s)
Garlic, cloves
3 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
Not included in your delivery
2 tsp
Sugar*
½ tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Garlic guide for Step 5: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Peel, then mince or grate garlic. Thinly slice green onions.Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
Add mayo, lime juice, half the lime zest and 1 tsp (2 tsp) sugar to a medium bowl. Season with salt and pepper, then whisk to combine. Add cabbage, carrots and half the green onions, then toss to combine.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Add shrimp, Enchilada Spice Blend and 1 tsp (2 tsp) sugar to a large bowl. Season with salt and pepper, then toss to coat.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min per side.** Transfer to a plate and set aside.
Add sour cream, remaining lime zest, 1/2 tbsp (1 tbsp) water and 1/2 tsp (1 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir 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 tortillas!)Divide tortillas between plates. Top with some coleslaw, then shrimp. Dollop garlic-lime crema over top.Sprinkle with remaining green onions.Squeeze a lime wedge over top, if desired.
If you've opted for double shrimp, prepare and cook it in the same way the recipe instructs you to prepare and cook the regular portion of shrimp.
