10-Minute Shrimp Tacos
with Cherry Tomatoes & Cilantro Yogurt Slaw
Cooking time
10 minutes
Servings
2/4
Calories
440 /serving
You’ll be tickled pink by these speedy shrimp tacos. Ten minutes of cooking time gets you pretty plates loaded with colour and texture. Quickly sear the shrimp with garlic and our vibrant America Latina seasoning, and toss whole cherry tomatoes into the pan to make the filling pop. Cilantro-flecked yogurt and a spoonful of creamy cabbage slaw are all you need to take oven-warmed tortillas all the way home.
We will send you:
- 285g Shrimp
- 150g Shredded green cabbage
- 15ml Minced garlic
- 140g Cherry tomatoes
- 1 Bunch of cilantro
- 30ml Apple cider vinegar
- 100g Greek yogurt
- 6 Wheat flour tortillas
- 8g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame, Shrimp, Sulphites, Wheat
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Aluminum foil
Total Fat
12 g
Saturated Fat
4 g
Sodium
1580 mg
Total Carb
52 g
Sugars
8 g
Protein
33 g
Fibre
5 g
Preparation
Warm the tortillas
Preheat the oven to 450°F. Stack and tightly wrap the tortillas in aluminum foil. Bake directly on an oven rack, 6 to 8 min., until heated through. Keep wrapped until ready to serve.
Cook the shrimp & tomatoes
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. In a large pan (non-stick if possible), heat a generous drizzle of oil on medium-high. Add the shrimp, tomatoes, ⅔ of the garlic and ½ the spices. Cook, stirring occasionally, 2 to 4 min., until the shrimp* are opaque and cooked through and the tomatoes begin to burst. Transfer to a plate and keep warm.
Mise en place
Meanwhile, roughly chop the cilantro leaves and stems. In a small bowl, combine the yogurt, ⅔ of the cilantro, the remaining garlic and spices, and S&P.
Make the slaw
In a large bowl, combine the vinegar, cabbage, ⅔ of the cilantro yogurt and S&P.
Plate your dish
Divide the tortillas between your plates. Spread with the remaining cilantro yogurt. Top with the shrimp, tomatoes and a spoonful of the slaw. Garnish with the remaining cilantro. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
