Protein Swap | Beachy Shrimp Tacos with Cubanelle Slaw
Roasted Garlic Mayo Schmear
Cooking time
10 minutes
Servings
2/4
Calories
710 /serving
Put these tacos on a timer! All you need is 10 minutes and some rapido moves, and you’ll be rewarded with layered textures and tastes. Warm tortillas welcome pan-seared shrimp spiced with our Mexican Moments seasonings. A fun slaw combines finely sliced cubanelle pepper, cabbage and scallion tinged with white balsamic. Give it all some slide with roasted garlic mayo.
We will send you:
- 285g Shrimp (BAP-certified)
- 150g Shredded cabbage
- 1 Scallion
- 1 Cubanelle pepper
- 60ml Mayonnaise
- 30ml White balsamic vinegar
- 15g Minced roasted garlic
- 6 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Eggs, Shrimp, Sulphites, Wheat
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Microwave
Total Fat
44 g
Saturated Fat
6 g
Sodium
1760 mg
Total Carb
53 g
Sugars
8 g
Protein
28 g
Fibre
6 g
Preparation
Sauté the cubanelle pepper
Halve, core and thinly slice the cubanelle pepper lengthwise; halve crosswise. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the cubanelle pepper and S&P. Sauté, 1 to 2 min., until crisp-tender. Add ⅓ of the vinegar; toss well. Transfer to a bowl. Wipe out and reserve the pan.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ½ the spices and S&P. In the reserved pan, heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Make the slaw
Meanwhile, thinly slice the scallion crosswise. In a large bowl, combine the remaining vinegar and spices, a drizzle of oil and S&P. Add the cabbage, cubanelle pepper and scallion; toss well.
Warm the tortillas
Wrap the tortillas in a slightly dampened paper towel. On a plate, microwave, in 10 sec. increments, until warm.
Make the garlic mayo
In a small bowl, combine the mayo, garlic and S&P.
Plate your dish
Divide the tortillas between your plates. Spread with a spoonful of the garlic mayo. Top with the shrimp and a spoonful of the slaw. Serve the remaining garlic mayo and slaw on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
