10-Minute Greek-Inspired Shrimp Tacos
with Sautéed Zucchini, Sunflower Seeds & Tzatziki
Cooking time
10 minutes
Servings
2/4
Calories
510 /serving
Tacos love to travel. And who doesn’t want a spring trip to the Greek isles? Get them there in 10 minutes by stuffing warm wheat tortillas with quick-cooked shrimp. Done to pink perfection and fragrant with garlic, they’re easily partnered with sautéed zucchini flecked with a light dill and lemon seasoning blend. Uplift each portion with crisp lettuce and diced tomato, along with crunchy sunflower seeds… and a dollop of tzatziki, of course!
We will send you:
- 285g Shrimp
- 15ml Minced garlic
- 1 Tomato
- 1 Zucchini (green, yellow or heirloom)
- 1 Head of Boston lettuce
- 25g Sunflower seeds
- 60g Garlic-cucumber yogurt (tzatziki)
- 6 Wheat flour tortillas
- 7.5g Fish Tales spices (black pepper, dill, salt, paprika, red bell pepper, parsley, garlic, sugar, basil, lemon peels, onion, dill seeds, sunflower oil, lemon powder)
Contains: Milk, Shrimp, Wheat
You will need:
Medium pan
Large pan (non-stick if possible)
Olive oil
Oil
Salt & pepper (S&P)
Aluminum foil
Total Fat
20 g
Saturated Fat
5 g
Sodium
1630 mg
Total Carb
53 g
Sugars
9 g
Protein
33 g
Fibre
6 g
Preparation
Warm the tortillas
Preheat the oven to 450°F. Stack and tightly wrap the tortillas in aluminum foil. Warm directly on an oven rack, 6 to 8 min., until heated through.
Sauté the zucchini
Meanwhile, quarter the zucchini lengthwise; halve crosswise. In a medium pan, heat a drizzle of oil on medium-high. Add the zucchini, ⅓ of the spices and S&P. Sauté, 3 to 4 min., until tender.
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); 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 garlic and sauté, 30 sec. to 1 min., until fragrant. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Mise en place
Meanwhile, small-dice the tomato. Separate the lettuce leaves.
Finish & serve
In a small bowl, combine the tomato, 1 tbsp olive oil (double for 4 portions) and S&P. Divide the tortillas between your plates. Top with the lettuce, shrimp, tomato and zucchini. Spoon the tzatziki over. Garnish with the sunflower seeds. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
