with Chipotle Sauce and Feta
Shrimp get a quick toss in the pan with our Enchilada Spice Blend for this easy and delicious weeknight number. The lime-garlic slaw is refreshingly light, while the chipotle drizzle gives these handhelds a welcome kick! Cal Smart is based on a per serving calculation of the recipe's kilocalorie amount.
Allergens
Utensils
Tags
Shrimp
285 g
Flour Tortillas
6 unit(s)
Enchilada Spice Blend
1 tbsp
Garlic, cloves
1 unit(s)
Lime
1 unit(s)
Cilantro
7 g
Red Cabbage, shredded
113 g
Sour Cream
1 unit(s)
Chipotle Sauce
2 tbsp
Feta Cheese, crumbled
0.25 cup
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Peel, then mince or grate garlic.
- Zest, then juice half the lime (whole lime for 4 ppl). Cut remaining lime into wedges.
- Roughly chop cilantro.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Stir together sour cream, lime zest, lime juice and 1 tsp (2 tsp) garlic in a large bowl. (NOTE: Reference garlic guide.)
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then shrimp.
- Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Season with salt, pepper and Enchilada Spice Blend. Cook, stirring constantly, until fragrant, 30 sec.
- Meanwhile, add cabbage and half the cilantro to the large bowl with slaw dressing.
- Season with salt and pepper, then toss to combine.
- Wrap tortillas in paper towels.
- Microwave until warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Divide slaw between tortillas, then top with shrimp.
- Drizzle chipotle sauce over top, then sprinkle with feta and remaining cilantro.
- Squeeze a lime wedge over top, if desired.
570
kcal
Calories
22
g
Fat
6
g
Saturated Fat
63
g
Carbohydrate
13
g
Sugar
4
g
Dietary Fiber
35
g
Protein
200
mg
Cholesterol
2040
mg
Sodium
0.2
g
Trans Fat
700
mg
Potassium
350
mg
Calcium
4.5
mg
Iron
