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Mexican-Inspired Shrimp Tacos
with Coleslaw
Everyone loves taco night, and these are sure to satisfy your taco craving! Tender shrimp are flavoured with Mexican spices and quickly pan-fried to bring a savoury, tangy bite to the tacos. The super fresh slaw adds a layer of crunch, while the soft flour tortilla ties it all 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, Mustard)
170 g
Coleslaw Cabbage Mix
56 g
Hot Pepper
2 tbsp
Mexican Seasoning
6 unit
Flour Tortillas
(Contains Gluten)
3 tbsp
Sour Cream
(Contains Milk)
1 tbsp
Garlic Puree
6 tbsp
Guacamole
Not included in your delivery
½ tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Roughly chop cilantro. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
Stir together mayo, half the lime zest, half the lime juice and 1/2 tsp sugar (dbl for 4 ppl) in a large bowl. Add coleslaw cabbage mix and half the cilantro. Season with salt and pepper, then toss to combine. Set aside.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shrimp and poblanos. Cook, stirring often, until poblanos are tender and shrimp are cooked through, 2-3 min.** Add Mexican Seasoning and half the garlic puree. Cook, stirring often, until fragrant, 1 min.
Add sour cream, 1/4 tsp garlic puree (dbl for 4 ppl), remaining lime zest and remaining lime juice to a small bowl. Season with salt and pepper, then stir to combine. Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
Top tortillas with shrimp and poblanos and some slaw. Dollop garlic-lime crema and guacamole over top, then sprinkle with remaining cilantro. Squeeze over a lime wedge, if desired. Serve any remaining slaw on the side.
