with Wedges and Creamy Dill Pickle Slaw
Ingredients: Russet potato • Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Tofu (soy) (non-GMO soybean, water, calcium sulfate, magnesium chloride) • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Flour tortillas (wheat, sulphites) (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) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, natural flavours, polysorbate 80, turmeric) • BBQ sauce (mustard) (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Cornstarch • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) • Garlic.
Allergens
Tags
Shrimp
285 g
Tofu
1 unit(s)
Flour Tortillas
6 unit(s)
Russet Potato
2 unit(s)
Coleslaw Cabbage Mix
170 g
Dill Pickle, sliced
84 mL
Mayonnaise
8 tbsp
Yogurt Sauce
3 tbsp
Chili-Garlic Sauce
2 tbsp
Cornstarch
9 g
Dill-Garlic Spice Blend
4 g
Garlic, cloves
1 unit(s)
BBQ Sauce
4 tbsp
Oil
2 tbsp
Sugar
0.25 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, half the Dill-Garlic Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 22-26 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the bottom and middle of the oven, rotating sheets halfway through.)
- Meanwhile, peel, then mince or grate garlic.
- Drain pickles, reserving liquid in a large bowl. Roughly chop pickles.
- Pat tofu dry with paper towels, then, using hands or a potato masher, crumble into pea-sized pieces.
- To a shallow dish, add tofu, cornstarch and remaining Dill-Garlic Spice Blend. Season with salt and pepper. Toss to coat. Set aside.
- To the bowl with pickle brine, add mayo, garlic and yogurt sauce. Season with salt and pepper, then stir to combine.
- Transfer half the sauce to a small bowl and set aside. (NOTE: This is your ranch sauce!)
- To the large bowl with remaining sauce, add coleslaw cabbage mix and 1/4 tsp (1/2 tsp) sugar. Stir to coat.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp oil, then tofu. Pan-fry for 4-7 min, stirring occasionally, until crispy and golden. (NOTE: Cook tofu in two batches for 4 servings, using 1 tbsp oil for each batch.)
- Remove from heat. Stir in chili-garlic sauce and BBQ sauce. Transfer tofu to a bowl and carefully wipe out pan.
- Wrap tortillas in foil, then place in the top of the oven for 4-5 min, until warm. (TIP: You can skip this step if you don't want to warm the tortillas.)
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Heat the same pan over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Divide slaw between tortillas.
- Top with tofu, shrimp and pickles.
- Divide wraps and wedges between plates.
- Serve the reserved ranch sauce alongside for dipping.
If you've opted to add shrimp, transfer tofu to a bowl and carefully wipe out pan. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat the same pan over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
Top tortillas with shrimp.
1400
kcal
Calories
75
g
Fat
12
g
Saturated Fat
129
g
Carbohydrate
27
g
Sugar
9
g
Dietary Fiber
54
g
Protein
235
mg
Cholesterol
2960
mg
Sodium
0.3
g
Trans Fat
1850
mg
Potassium
900
mg
Calcium
9
mg
Iron
with Tangy Slaw and Avocado Crema
