Mexican-Inspired Shrimp Tacos
with Crunchy Coleslaw and Garlic 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. Fresh cabbage and carrot slaw adds the perfect crunch to this 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 Shrimp)
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
113 g
Green Cabbage, shredded
56 g
Carrot, julienned
1 unit(s)
Green Onion
1 unit(s)
Garlic, cloves
1 unit(s)
Sour Cream
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
½ tbsp
Oil*
2 tsp
Sugar*
Nutrition Values
Utensils
Instructions
- Peel, then mince or grate garlic.
- Thinly slice green onions.
- Add mayo, vinegar, 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, 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, 30 sec-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 crema over top.
- Sprinkle with remaining green onions.