Quick One-Pan Broiled Shrimp & Tomato Tacos
with Crisp Salad & Lime Sour Cream Dressing
Cooking time
10 minutes
Servings
2/4
Calories
620 /serving
Think fast. Think fun. Think no fuss. This taco night delivers on all counts, by creating a bright meal using only one of your sheet pans and only 10 minutes of your time. Toss those curls of shrimp and chopped tomatoes with garlic and our sunny Southwestern Heat spice blend, and send them into the oven. A lime-spritzed sour cream dressing clings to a crisp lettuce and celery salad, as all are welcomed on warm tortillas.
We will send you:
- 285g Shrimp (BAP-certified)
- 15ml Minced garlic
- 2 Celery stalks
- 1 Lime
- 2 Tomatoes
- 1 Head of lettuce
- 43ml Sour cream
- 6 Wheat flour tortillas
- 9.5g Southwestern Heat spices (smoked paprika, cumin, garlic, coriander, paprika, oregano, black peppercorn, allspice, cloves, cinnamon)
Contains: Milk, Shrimp, Wheat
You will need:
Sheet pan
Aluminum foil
Oil
Salt & pepper (S&P)
Microwave
Total Fat
33 g
Saturated Fat
7 g
Sodium
1310 mg
Total Carb
54 g
Sugars
7 g
Protein
30 g
Fibre
7 g
Preparation
Prepare the shrimp & tomatoes
Place the oven rack in the top position and preheat the oven to broil. Pat the shrimp dry with paper towel (remove the shells from the tails if desired). Medium-dice the tomatoes. In a large bowl, combine the shrimp, tomatoes, garlic, ¾ of the spices, a drizzle of oil and S&P. Arrange on a lightly oiled foil-lined sheet pan.
Broil the shrimp & tomatoes
Broil the shrimp and tomatoes, 4 to 5 min., until the shrimp* are opaque and cooked through and the tomatoes have softened.
Mise en place
Meanwhile, thinly slice the celery crosswise. Thinly slice the lettuce. Halve the lime; juice ½ and quarter the remaining ½.
Make the salad
In a second large bowl, combine the lime juice, sour cream, remaining spices, 2 tbsp oil (double for 4 portions) and S&P. Add the celery and lettuce; toss well.
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. Top with the shrimp, tomatoes and a spoonful of the salad. Serve the remaining salad on the side. Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
