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Mexican-Inspired 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 super fresh cabbage and carrot slaw adds the perfect crunch to this mouthwatering 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 Shrimp)
7 g
Cilantro
1 unit
Lime
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
170 g
Coleslaw Cabbage Mix
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
6 unit
Flour Tortillas
(Contains Sulphites, Wheat)
3 tbsp
Sour Cream
(Contains Milk)
2 unit
Garlic, cloves
Not included in your delivery
2 tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Garlic guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Peel, then mince or grate garlic. Roughly chop cilantro. 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 sugar (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then whisk to combine. Add coleslaw cabbage mix and half the cilantro, 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 sugar (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to coat.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then shrimp. (NOTE: For 4 ppl, cook shrimp in batches, using 1 tbsp oil per batch.) Cook, flipping once, until shrimp are dark golden-brown and cooked through, 1-2 min per side.** Transfer to a plate and set aside.
Add sour cream, remaining lime zest, 1/2 tbsp water (dbl for 4 ppl) and 1/2 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.
Divide tortillas between plates. Top with some coleslaw, then shrimp. Dollop garlic-lime crema over top. Sprinkle with remaining cilantro.Squeeze a lime wedge over top, if desired. Serve any remaining coleslaw alongside.
