[ADD UNKNOWN TO SHRIMP] Smashed Tex Mex Bean Tacos with Cilantro Lime Slaw, Pickled Onions, and Smoky Red Pepper Crema (D2Vv2)
- Shellfish
- Milk
- Eggs
- Wheat
- Soy
Ingredients
½ unit
Red Onion
10 ounce
Shrimp
(Contains: Shellfish)
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Black Beans
2 tablespoon
Mayonnaise
(Contains: Eggs)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
4 ounce
Shredded Red Cabbage
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
¼ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Wash and dry produce.
Halve, peel, and thinly slice half the onion (whole onion for 4 servings). Quarter lime.
In a small microwave-safe bowl, combine ¼ of the sliced onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4), and a pinch of salt and pepper. Cover with plastic wrap; microwave until bright pink, 30-45 seconds. Set aside.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add remaining sliced onion; cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes.
Stir in beans and their liquid, Southwest Spice Blend, and Tex-Mex paste. Season with salt and pepper. Bring to a simmer and cook until liquid has thickened, 4-6 minutes.
Using a potato masher or fork, mash beans until mostly smooth.
Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.
While beans cook, roughly chop cilantro.
In a large bowl, combine cabbage, mayonnaise, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
Divide tortillas between plates and fill with smashed beans, Monterey Jack, slaw, smoky red pepper crema, pickled onion (draining first), and remaining cilantro. Serve with any remaining lime wedges on the side.
