Rápido Shrimp Tacos
with Avocado Sour Cream & Mini Pepper-Cabbage Slaw
Cooking time
10 minutes
Servings
2/4
Calories
540 /serving
Uno, dos, tres… by the time you count to 10 minutos in Spanish, supper will be said and done. Pan-seared shrimp grace each warm tortilla with moist and tender mouthfuls, emanating Mexican-style spices and fragrant garlic. For contrast, scoop on a sharp slaw of sliced sweet peppers and cabbage tossed in apple cider vinegar. Give each taco some slide, by applying a swoosh of sour cream and avocado purée, and slip it right in!
We will send you:
- 285g Shrimp
- 150g Shredded cabbage
- 15ml Minced garlic
- 200g Mini sweet peppers
- 30ml Apple cider vinegar
- 57g Avocado purée
- 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:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Microwave
Total Fat
23 g
Saturated Fat
6 g
Sodium
1900 mg
Total Carb
58 g
Sugars
10 g
Protein
30 g
Fibre
10 g
Preparation
Cook the shrimp
Pat the shrimp dry with paper towel and remove the shells from the tails; season with ⅔ of the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and garlic. Cook, 1 to 2 min. per side, until opaque and cooked through. Transfer to a plate.
Make the slaw
Thinly slice the sweet peppers crosswise, discarding the stems and seeds. In a large bowl, combine the cabbage, sweet peppers, vinegar, a drizzle of oil, the remaining spices 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.
Make the avocado sour cream & serve
In a small bowl, combine the sour cream and avocado purée. Divide the tortillas between your plates. Spread with the avocado sour cream. Top with the shrimp and a spoonful of the slaw. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
