Quick Asian-Style Shrimp Tacos
with Mango-Cabbage Slaw & Kimchi Mayo
Cooking time
10 minutes
Servings
2/4
Calories
710 /serving
Ready for a quick trip across the world aboard a taco? We’ll take you there in 10 minutes. These warm wheat tortillas get an Asian spin from pan-seared shrimp cooked to pink perfection with garlic and our Mellow Sesame seasonings. For a slaw that truly slays, slap together a mix of crisp shredded cabbage, refreshingly sweet mango matchsticks and chopped cilantro stung with rice vinegar. Mayo spiked with hot kimchi is a kicker with a kick.
We will send you:
- 285g Shrimp
- 150g Shredded green cabbage
- 15ml Minced garlic
- 1 Bunch of cilantro
- 1 Mango
- 60ml Mayonnaise
- 30ml Rice vinegar
- 33g Organic kimchi
- 6 Wheat flour tortillas
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Sesame, Shrimp, Wheat
You will need:
Large pan (non-stick if possible)
Peeler
Oil
Salt & pepper (S&P)
Microwave
Total Fat
37 g
Saturated Fat
5 g
Sodium
2480 mg
Total Carb
69 g
Sugars
25 g
Protein
28 g
Fibre
6 g
Preparation
Mise en place
Peel and pit the mango; cut into matchsticks. Roughly chop the cilantro leaves and stems. Roughly chop the kimchi. In a small bowl, combine the kimchi, mayo, ⅓ of the garlic, ⅓ of the spices and S&P.
Cook the shrimp
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, and remaining garlic and spices. Cook, stirring occasionally, 2 to 4 min., until the shrimp* are opaque and cooked through. Transfer to a plate and keep warm.
Make the slaw
In a large bowl, combine the cabbage, mango, vinegar, ⅔ of the cilantro, a drizzle of oil 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.
Plate your dish
Divide the tortillas between your plates. Spread with a spoonful of the kimchi mayo. Top with the slaw and shrimp. Garnish with the remaining cilantro. Serve the remaining kimchi mayo on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
