with Black Bean Mash and Kiwi-Cabbage Slaw
Allergens
Tags
Shrimp
285 g
Flour Tortillas
6 unit(s)
Black Beans
1 unit(s)
Kiwi
1 unit(s)
Red Cabbage, shredded
56 g
Cilantro
7 g
Garlic, cloves
1 unit(s)
White Wine Vinegar
1 tbsp
Sweet Chili Sauce
2 tbsp
Chili-Cumin Spice Blend
11 g
Oil
3 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Using a strainer, drain and rinse beans and add to a large bowl. Then, using a masher, partially mash beans.
- Peel, then cut kiwi into 1/4-inch pieces.
- Roughly chop cilantro.
- In a medium bowl, whisk together vinegar, 1/2 tsp (1 tsp) sweet chili sauce and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add cabbage. Using tongs, massage cabbage for 1 min, until slightly tender.
- Add kiwi and half the cilantro, then toss to coat. Set aside.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt, pepper and Chili-Cumin Spice Blend.
- To a large non-stick pan, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring often, until shrimp just turn pink. **
- Add remaining sweet chili sauce. Cook for 30 sec, stirring often, until shrimp is glazed.
- Just before serving, wrap tortillas in paper towels.
- Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Divide tortillas between plates. Top with mashed beans, kiwi-cabbage slaw and shrimp.
- Sprinkle remaining cilantro over top.
850
kcal
Calories
28
g
Fat
4.5
g
Saturated Fat
111
g
Carbohydrate
18
g
Sugar
17
g
Dietary Fiber
44
g
Protein
185
mg
Cholesterol
2120
mg
Sodium
0.5
g
Trans Fat
1250
mg
Potassium
450
mg
Calcium
8.5
mg
Iron
with Mashed Black Beans and Kiwi-Cabbage Slaw
with Black Bean Mash and Kiwi Slaw
with Black Bean Mash and Kiwi Slaw
with Mashed Black Beans and Kiwi-Cabbage Slaw
with Black Bean Mash and Kiwi Slaw