Air Fryer Shrimp Tacos with Pepita-Spiked Pico de Gallo
Sour Cream & Crispy Onions
Cooking time
10 minutes
Servings
2/4
Calories
670 /serving
Try a couple of Goodfood kitchen tips to refine your taco fillings. Putting pepitas in pico de gallo—freshly chopped tomatoes, scallion and a dash of vinegar—adds intrigue to the texture. Seasoning crisp lettuce with vinegar and spices creates more complexity. And flinging on some of our crispy onions offers a contrast to smooth sour cream. They’re just the supporting cast for exquisitely juicy shrimp, air fried with less oil and less mess than traditional frying techniques.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Scallion
- 2 Tomatoes
- 1 Head of lettuce
- 30ml Red wine vinegar
- 6g Crispy onions
- 25g Roasted pepitas (pumpkin seeds)
- 43ml Sour cream
- 6 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Shrimp, Sulphites, Wheat
You will need:
Oil
Salt & pepper (S&P)
Microwave
Air Fryer
Total Fat
37 g
Saturated Fat
8 g
Sodium
1780 mg
Total Carb
55 g
Sugars
10 g
Protein
34 g
Fibre
8 g
Preparation
Mise en place
Preheat the air fryer to 375°F. Lightly oil the basket. Thinly slice the scallion crosswise. Medium-dice the tomatoes. Thinly slice the lettuce crosswise.
Fry the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired). In a medium bowl, combine the shrimp*, a drizzle of oil, all but a pinch of the spices and S&P. Place in the air fryer basket and fry, 3 to 5 min., until opaque and cooked through.
Make the pico de gallo
Meanwhile, in a small bowl, combine the tomatoes, scallion, pepitas, ½ the vinegar, 1 tbsp oil (double for 4 portions) and S&P.
Dress the lettuce
In a large bowl, combine the lettuce, remaining vinegar and spices, 1 tbsp oil (double for 4 portions) and S&P.
Warm the tortillas
Wrap the tortillas in a slightly dampened paper towel. On a plate, microwave, in 10 sec. increments, until warm.
Plate your dish
Divide the tortillas between your plates. Spread with the sour cream. Top with the shrimp, lettuce, pico de gallo and crispy onions. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
