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Smart Spicy Green Goddess Shrimp Tacos
with DIY Pickled Jalapeños
For tonight's taco night, tender shrimp are tossed in a guacamole-based green goddess sauce, then loaded onto warm tortillas with some lightly-dressed salad; but the best part of this dish is the DIY pickled jalapeños that add tons of zip!
Smart meals are based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
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)
3 tbsp
Guacamole
56 g
Spring Mix
½ unit
Jalapeño
7 g
Cilantro
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit
Lime
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Zest, then juice the lime. Thinly slice half the jalapeño into 1/4-inch rounds, removing seeds for less heat, if desired (whole jalapeño for 4 ppl). (TIP: We suggest using gloves when prepping jalapeños!)Finely chop cilantro. Stir together half the lime juice, lime zest, guacamole and half the cilantro in a medium bowl. Set aside.
Add jalapeños, vinegar, 1 tbsp water and 1/4 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Simmer, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer jalapeños, including liquid, to a small bowl. Place in the fridge to cool.
Meanwhile, whisk together remaining lime juice, remaining cilantro and 1 tbsp oil (dbl 4 ppl) in a large bowl. Season with salt and pepper. Add spring mix, then toss to combine. Set aside.
Meanwhile, 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 medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Add shrimp to the bowl with guacamole-lime mixture, then toss to combine.Set aside.
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!)
Divide tortillas between plates.Top with greens, then the shrimp mixture. Spoon any remaining sauce from the bowl over top. Top tacos with pickled jalapeños.