Quick BBQ Shrimp Tacos
with Cilantro-Pepita Slaw
Cooking time
10 minutes
Servings
2/4
Calories
770 /serving
Let’s taco-bout it! It’s tasty, with lime, cilantro and sweet smoky seasonings. It’s filling, with plump barbecued shrimp, spiced mayo and crunchy pepita seeds. And it’s quick as all get-out, with only 10 minutes of cooking. Now let’s eat!
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Lime
- 100g Radishes
- 150g Shredded cabbage
- 14g Cilantro
- 25g Roasted pepitas (pumpkin seeds)
- 60ml Mayonnaise
- 6 Wheat flour tortillas
- 10g Simply Smokin’ spices (sugar, paprika, salt, onion, cumin, coriander seeds, mustard, sunflower oil, black pepper, Cayenne pepper, silicon dioxide, hickory smoke flavour)
Contains: Eggs • Mustard • Shrimp • Sulphites • Wheat
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
42 g
Saturated Fat
5 g
Sodium
2210 mg
Total Carb
65 g
Sugars
7 g
Protein
34 g
Fibre
6 g
Preparation
Grill the shrimp
- Heat the BBQ on medium (or pan on medium), making sure to oil the grill first.
- Pat the shrimp* dry (remove the shells from the tails if desired); rub with ¾ of the spices, a drizzle of oil and a pinch of black pepper.
- Add to a foil-lined section of the BBQ (or pan) and grill, 1 to 2 min. per side, until opaque and cooked through.
Make the slaw & spiced mayo
- Meanwhile, juice the lime.
- Thinly slice the radishes.
- Roughly chop the cilantro leaves and stems.
- In a medium bowl, combine the cabbage, radishes, pepitas, cilantro, ⅔ of the lime juice, a drizzle of oil and S&P.
- In a small bowl, combine the mayo, remaining lime juice and spices, and S&P.
Grill the tortillas
- Add the tortillas to the BBQ (or pan) and grill, 30 sec. to 1 min. per side, until warmed through.
Plate your dish
- Divide the tortillas between your plates.
- Spread with the spiced mayo.
- Top with the shrimp and a spoonful of the slaw.
- Serve the remaining slaw on the side. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
