with Crunchy Red Cabbage-Carrot Slaw
You'll be amazed by the flavour in this twist on bang bang tacos. Tender shrimp and crispy tofu are tossed in sweet chili sauce and nestled in flour tortillas, with a delicious crunchy slaw over top. Drizzle with our spicy mayo for an added kick! Ingredients: Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Shrimp • Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Red cabbage • Limes • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Carrots • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Cornstarch • Cilantro • Black sesame seeds • Garlic salt (salt, garlic powder, silicon dioxide)
Allergens
Utensils
Tags
Tofu
1 unit(s)
Flour Tortillas
6 unit(s)
Red Cabbage, shredded
113 g
Carrot, julienned
56 g
Lime
1 unit(s)
Cilantro
7 g
Sweet Chili Sauce
4 tbsp
Spicy Mayo
2 tbsp
Cornstarch
18 g
Black Sesame Seeds
7 g
Garlic Salt
4 g
Shrimp
285 g
Pepper
0.125 tsp
Oil
2 tbsp
Sugar
0.5 tsp
Salt
0.125 tsp
- Before starting, wash and dry all produce.
- Pat tofu dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.
- Finely chop cilantro.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- In a small bowl, combine spicy mayo and 1/4 tsp (1/2 tsp) lime juice. Season with salt and pepper.
- 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.
- When the pan is hot, add shrimp. Cook, stirring occasionally, until is shrimp just turn pink, 3-4 min.**
- Transfer to a plate. Carefully wipe out pan.
- In a zip-top bag, combine cornstarch, garlic salt and half the sesame seeds.
- Add tofu and toss to coat.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp oil, then tofu.
- Pan-fry for 6-7 min, turning cubes occasionally, until crispy and golden all over. (NOTE: Cook in 2 batches for 4 servings, using 1 tbsp oil per batch.)
- Remove from heat.
- To the pan with tofu, add shrimp and sweet chili sauce. Toss to coat.
- Meanwhile, to a large bowl, add 1/2 tbsp (1 tbsp) lime juice, 1/4 tsp (1/2 tsp) lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Season with salt and pepper, then whisk to combine.
- To the bowl with dressing, add red cabbage, carrots, half the cilantro and remaining sesame seeds.
- Toss to combine.
- Wrap tortillas in paper towels.
- Microwave for 1 min, until warm and flexible. (TIP: You can skip this step if you don't want to warm tortillas.)
- Divide tortillas between plates. Top with cabbage-carrot slaw, bang bang tofu and shrimp.
- Drizzle spicy mayo sauce over top and sprinkle with remaining cilantro.
- Squeeze a lime wedge over top, if you like.
If you've opted to get shrimp, 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. When the pan is hot, add shrimp. Cook for 3-4 min, stirring occasionally, until is shrimp just turn pink.** Transfer to a plate. Carefully wipe out pan. Reuse the same pan to cook the tofu. Remove from heat. Add shrimp to the pan with the tofu, add sweet chili sauce. Toss to coat.
Divide tortillas between plates. Top with cabbage-carrot slaw, bang bang tofu and shrimp.
890
kcal
Calories
40
g
Fat
7
g
Saturated Fat
87
g
Carbohydrate
24
g
Sugar
6
g
Dietary Fiber
46
g
Protein
195
mg
Cholesterol
2480
mg
Sodium
0.1
g
Trans Fat
850
mg
Potassium
850
mg
Calcium
7
mg
Iron
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