10-Minute Shrimp Tacos
with Apple-Radish Slaw & Avocado Cream
Cooking time
10 minutes
Servings
2/4
Calories
630 /serving
Tick tock taco! In no time, luscious shrimp turn nice and pink, dusted with spices. They’ll land on warmed tortillas swooshed with a smooth mix of avocado purée and sour cream. Just add a sharp slaw that’s doubly crisp with radishes and apple.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Apple
- 150g Shredded cabbage
- 100g Radishes
- 30ml Apple cider vinegar
- 57g Avocado purée
- 43ml Sour cream
- 6 Wheat flour tortillas
- 6g America Latina spices (garlic, salt, cumin, oregano, onion, paprika, tomato powder, ancho, red pepper, green pepper, white sesame, coriander, chili, canola oil, Cayenne pepper, cellulose fiber)
Contains: Milk • Sesame • Shrimp • Sulphites • Wheat
You will need:
Aluminum foil
Grater
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
5 g
Sodium
1630 mg
Total Carb
73 g
Sugars
14 g
Protein
31 g
Fibre
7 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- 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 (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!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
