10-Minute Shrimp Tacos
with Radish-Apple Slaw & Avocado Cream
Cooking time
10 minutes
Servings
2/4
Calories
620 /serving
Tick tock taco! Turn luscious shrimp nice and pink, and give them a dusting of America Latina spices. They’ll land on warmed flour tortillas swooshed with a smooth mix of avocado purée and sour cream. Top with a sharp slaw that’s crisp to the power of two with radishes and apple.
We will send you:
- 285g Shrimp (BAP-certified)
- 100g Radishes
- 150g Shredded cabbage
- 1 Apple
- 30ml Apple cider vinegar
- 114g Avocado purée
- 43ml Sour cream
- 6 Wheat flour tortillas
- 6g 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
30 g
Saturated Fat
7 g
Sodium
1740 mg
Total Carb
65 g
Sugars
17 g
Protein
28 g
Fibre
10 g
Preparation
Mise en place
Preheat the oven to 450°F. Thinly slice the radishes. Grate the apple.
Warm the tortillas
Stack and tightly wrap the tortillas in aluminum foil. Warm directly on an oven rack, 6 to 8 min., until heated through. Keep wrapped until ready to serve.
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); 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 cook, 1 to 2 min. per side, until opaque and cooked through.
Make the slaw
Meanwhile, in a medium bowl, combine the cabbage, radishes, apple, vinegar, 1 tbsp oil (double for 4 portions), the remaining spices and S&P.
Make the avocado cream & serve
In a small bowl, combine the avocado purée, sour cream and S&P. Divide the tortillas between your plates. Spread with the avocado cream. Top with the shrimp and slaw. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
