Nick’s Pick | 10-Minute Shrimp Tacos
with Nutty Apple Slaw, Avocado Purée & Lime
Cooking time
10 minutes
Servings
2/4
Calories
610 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. With summer sunsets on the horizon, timing is everything. You’ll be sitting down lickety-split with sensational shrimp tacos at your fingertips with just 10 minutes of cooking. Give the seafood a whirl in the pan and plop them into warmed flour tortillas spread with spiced avocado purée spiked with honey. Step up your slaw with apple, cabbage and almonds with a lively squirt of fresh lime juice.
We will send you:
- 285g Shrimp
- 150g Shredded cabbage
- 1 Lime
- 114g Green apple slices
- 114g Avocado purée
- 25g Almonds
- 7g Honey
- 6 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Almonds, Shrimp, Sulphites, Wheat
You will need:
Salt & pepper (S&P)
Oil
Large pan (non-stick if possible)
Microwave
Total Fat
28 g
Saturated Fat
5 g
Sodium
1980 mg
Total Carb
66 g
Sugars
16 g
Protein
30 g
Fibre
12 g
Preparation
Mise en place
Quarter the lime. Cut the apple slices into thirds. In a small bowl, combine the avocado purée, honey, a pinch of the spices and S&P.
Make the slaw
In a medium bowl, combine the cabbage, apples, almonds (roughly chop if whole), juice of 2 lime wedges (double for 4 portions), a drizzle of oil, ⅓ of the remaining spices and S&P. Massage, 1 to 2 min., until the cabbage has softened.
Cook the shrimp
Pat the shrimp dry with paper towel and remove the shells from the tails; season with the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
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 avocado purée. Top with the shrimp and a spoonful of the slaw. Garnish with the remaining lime wedges. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
