with Cilantro and Lime Slaw
With all the flavour (and without all of the deep frying), these fish tacos have everything you could want in a single bite. Indulge in crisp and tangy cabbage slaw and pan-seared fish on soft tortillas with a generous sprinkling of feta cheese. 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) • Red cabbage • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Cilantro • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide).
Allergens
Utensils
Tags
Shrimp
285 g
Flour Tortillas
6 unit(s)
Red Cabbage, shredded
113 g
Spring Mix
56 g
Cilantro
7 g
Feta Cheese, crumbled
0.25 cup
Guacamole
3 tbsp
Chipotle Sauce
2 tbsp
Seasoned Rice Vinegar
2 tbsp
Mexican Seasoning
4 g
Oil
1.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
0.5 tsp
Pat shrimp dry with paper towels. Season with half the Mexican Seasoning (use all for 4 servings), salt and pepper.
Heat a large non-stick pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) oil, then shrimp. Cook for 2-3 min, stirring often, until cooked through. Transfer shrimp to a paper towel-lined plate.
Divide shrimp between tortillas.
610
kcal
Calories
25
g
Fat
5
g
Saturated Fat
67
g
Carbohydrate
17
g
Sugar
5
g
Dietary Fiber
32
g
Protein
195
mg
Cholesterol
2510
mg
Sodium
0.1
g
Trans Fat
650
mg
Potassium
350
mg
Calcium
4.5
mg
Iron