with Coleslaw
Everyone loves taco night, and these are sure to satisfy your taco craving! Tender shrimp are flavoured with Mexican spices and quickly pan-fried to bring a savoury, tangy bite to the tacos. The super fresh slaw adds a layer of crunch, while the soft flour tortillas tie it all together in a single mouth-watering dish! Yum! Ingredients: Shrimp • 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) • Coleslaw mix (carrot, green cabbage, red cabbage) • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Limes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Mayonnaise (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) (mustard, egg) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Jalapeno pepper.
Allergens
Utensils
Tags
Shrimp
570 g
Lime
1 unit
Mayonnaise
2 tbsp
Coleslaw Cabbage Mix
170 g
Jalapeño
1 unit
Mexican Seasoning
16 g
Flour Tortillas
6 unit
Sour Cream
1 unit
Garlic Puree
1 tbsp
Guacamole
6 tbsp
Pepper
0.125 tsp
Oil
1 tbsp
Salt
0.125 tsp
Sugar
0.5 tsp
- Before starting, wash and dry all produce.
- Zest, then juice half the lime (whole lime for 4 servings).
- Cut any remaining lime into wedges.
- Core, then thinly slice jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- In a large bowl, add mayo, half the lime zest, half the lime juice and 1/2 tsp (1 tsp) sugar. Season with salt and pepper. Stir to combine.
- Add coleslaw cabbage mix. Toss to combine.
- 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 high.
- When hot, add 1 tbsp (2 tbsp) oil, then shrimp. Cook for 2-3 min, stirring often, until shrimp are cooked through.**
- Add Mexican Seasoning, half the garlic puree and half the jalapeños. (Like things spicy? Add all the jalapeño!) Cook for 1 min, stirring often, until fragrant.
- Meanwhile, to a small bowl, add sour cream, remaining lime zest, remaining lime juice and 1 tsp garlic puree. Season with salt and pepper, then stir to combine.
- Wrap tortillas in paper towels. Microwave for 1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Arrange tortillas on a clean surface.
- Top tortillas with shrimp and jalapeños and some coleslaw.
- Dollop garlic-lime crema and guacamole over top.
- Squeeze over a lime wedge, if you like.
- Serve remaining coleslaw on the side.
If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp. Work in batches, if necessary.
800
kcal
Calories
36
g
Fat
7
g
Saturated Fat
72
g
Carbohydrate
13
g
Sugar
9
g
Dietary Fiber
51
g
Protein
385
mg
Cholesterol
3110
mg
Sodium
0.2
g
Trans Fat
950
mg
Potassium
400
mg
Calcium
5.5
mg
Iron
with Beyond Meat®, Zucchini and Carrots
