Baja-Spiced Shrimp Tacos
with Yogurt-Dressed Slaw
Cooking time
15 minutes
Servings
2/4
Calories
530 /serving
What’s that, your favourite taco stand is shuttered this week? No hay problema! With a few smart moves, you can make shrimp tacos in no time at all. Plus, a snappy yogurt sauce to dress that creamy coleslaw and those wonderfully warm tortillas.
We will send you:
- 285g Shrimp (BAP-certified)
- 200g Coleslaw mix
- 14g Cilantro
- 100g Greek yogurt
- 6 Wheat flour tortillas
- 12g From Baja to Cuba spices (brown sugar, smoked paprika, oregano, cumin, onion, garlic, kosher salt)
- 30ml Lime juice
Contains: Milk • Shrimp • Sulphites • Wheat
You will need:
Large pan (non-stick if possible)
Microwave
Oil
Salt & pepper (S&P)
Total Fat
14 g
Saturated Fat
3 g
Sodium
1490 mg
Total Carb
64 g
Sugars
9 g
Protein
35 g
Fibre
5 g
Preparation
Cook the shrimp
- Pat the shrimp dry and remove the shells from the tails.
- In a medium bowl, combine the spices, a drizzle of oil and S&P.
- Add the shrimp; toss well.
- In a large pan (non-stick if possible), heat a generous drizzle of oil on medium-high.
- Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
- Transfer to a plate.
Make the yogurt sauce
- Meanwhile, chop the cilantro leaves and stems.
- In a small bowl, combine the yogurt, lime juice, ½ the cilantro and S&P.
Make the slaw
- In a large bowl, combine 2 tbsp of the yogurt sauce (double for 4 portions), the coleslaw mix, a drizzle of oil and S&P.
Warm the tortillas & serve
- Wrap the tortillas in a slightly dampened paper towel.
- On a plate, microwave, in 10 sec. increments, until warm.
- Divide the tortillas between your plates.
- Top with the remaining yogurt sauce, a spoonful of the slaw and the shrimp.
- Garnish with the remaining cilantro.
- Serve the remaining slaw on the side. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
