Shrimp & Squash Tacos
with Feta Cheese, Slaw & Avocado Purée
Cooking time
20 minutes
Servings
4
Calories
460 /serving
Shrimp tacos just got a fresh twist and flavour boost all in one. Instead of being battered and deep-fried, they’re dusted with one of our favourite Mexican-themed spice mixes and lightly pan-seared. They become a plump and juicy counterpart to just-soft chunks of butternut squash. Stuff it all into wheat tortillas topped with avocado purée, crunchy cabbage slaw and feta cubes. The kids will dive into this dinner head first.
We will send you:
- 450g Shrimp
- 150g Shredded cabbage
- 2 Scallions
- 30ml White vinegar
- 400g Diced butternut squash
- 114g Avocado purée
- 60g Feta
- 12 Wheat flour tortillas
- 11g 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:
Large pan (non-stick if possible)
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Aluminum foil
Total Fat
16 g
Saturated Fat
5 g
Sodium
1580 mg
Total Carb
55 g
Sugars
9 g
Protein
26 g
Fibre
6 g
Preparation
Roast the squash
Preheat the oven to 450°F. On a lined sheet pan, toss the squash with a drizzle of oil, ⅔ of the spices and S&P. Roast, stirring halfway, 12 to 16 min., until browned and tender.
Mise en place
Meanwhile, thinly slice the scallions, separating the white bottoms and green tops. In a large bowl, make the slaw by combining the cabbage, vinegar, white bottoms of the scallions, ½ the green tops of the scallions, 2 tbsp oil 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 warmed through.
Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel and remove the shells from the tails; season with the remaining 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.
Plate your dish
Divide the tortillas between your plates. Spread with the avocado purée. Top with the squash, shrimp, cheese, slaw and remaining green tops of the scallions. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
