Sheet Pan Shrimp Tacos
with Cabbage Slaw & Cilantro Sour Cream
Cooking time
15 minutes
Servings
4
Calories
410 /serving
Sheet Pan Shrimp Tacos
with Cabbage Slaw & Cilantro Sour Cream
From the biggest to the shrimpiest family member, everyone appreciates a warm taco in their hand. This 15-minute recipe stays streamlined by slipping pink shrimp into the oven on a sheet pan. They’ll bask in notes of sweet chili and lime as they take in the heat. Add creamy cabbage slaw, sweet and juicy cherry tomatoes, and a dollop of cilantro-spiked sour cream with a sprinkling of Mexican-style spices. Felicitaciones, it’s fabulous!
We will send you:
- 450g Shrimp
- 300g Shredded green cabbage
- 280g Cherry tomatoes
- 1 Bunch of cilantro
- 30ml Apple cider vinegar
- 129ml Sour cream
- 12 Wheat flour tortillas
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Shrimp, Sulphites, Wheat
You will need:
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Aluminum foil
Total Fat
13 g
Saturated Fat
6 g
Sodium
1620 mg
Total Carb
50 g
Sugars
9 g
Protein
25 g
Fibre
5 g
Preparation
Roast the shrimp
Preheat the oven to 450°F. Pat the shrimp* dry with paper towel and remove the shells from the tails. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, 5 to 7 min., until opaque and cooked through.
Mise en place
Meanwhile, halve the tomatoes (quarter if large). Roughly chop the cilantro leaves and stems. In a medium bowl, combine ⅔ of the sour cream, 3 tbsp water, ½ the cilantro, a pinch of the remaining spices and S&P.
Warm the tortillas
Stack and tightly wrap the tortillas in aluminum foil. Bake directly on an oven rack, 6 to 8 min., until heated through.
Make the slaw
Meanwhile, in a large bowl, combine the cabbage, vinegar, remaining sour cream, cilantro and spices, and S&P.
Plate your dish
Divide the tortillas between your plates. Top with the shrimp, slaw and tomatoes. Drizzle with the cilantro sour cream. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
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