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Blazin’ Baja Shrimp Tacos

Blazin’ Baja Shrimp Tacos

with Southwest Slaw & Pickled Jalapeño

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Ready to take your tastebuds on a trip south of the border? Well buckle up for bold, blazin’ flavors! Leave your passport and carry-on sized liquids behind, because you’ll be whipping up these hearty, Baja-style shellfish-loaded tacos from the comfort of your very own kitchen! There’s crispy bites of tempura-fried shrimp, pickled jalapeño, and creamy cabbage slaw all piled into steamy tortillas. Taco’bout a delicious dish.

Allergens:MilkEggsWheatShellfish

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Jalapeño

1 unit

Lime

4 ounce

Coleslaw Mix

¼ ounce

Cilantro

2 unit

Scallions

6 tablespoon

Sour Cream

(ContainsMilk)

1 tablespoon

Southwest Spice Blend

82 g

Tempura Mix

(ContainsMilk, Eggs, Wheat)

10 ounce

Shrimp

(ContainsShellfish)

6 unit

Flour Tortillas

(ContainsWheat)

Not included in your delivery

Salt

Pepper

Vegetable Oil

1 teaspoon

Sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3431 kJ
Calories820 kcal
Fat33 g
Saturated Fat12 g
Carbohydrate97 g
Sugar11 g
Dietary Fiber4 g
Protein29 g
Cholesterol245 mg
Sodium2820 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Medium Bowl
Small Bowl
Whisk
Large Bowl
Paper Towel
Large Pan
Slotted Spoon
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and halve lime. Trim and thinly slice scallions. Roughly chop cilantro.

2

In a small bowl, combine juice from half the lime, ½ tsp sugar (1 tsp for 4 servings), 1 TBSP water (2 TBSP for 4), and a large pinch of salt. Add jalapeño; stir to coat. Set aside to pickle, stirring occasionally, until ready to serve.

3

In a medium bowl, whisk together sour cream, half the lime zest, 1 tsp Southwest Spice (2 tsp for 4 servings), ½ tsp sugar (1 tsp for 4), and a squeeze of lime juice to taste. Season with salt and pepper. Add coleslaw mix, scallions, and cilantro; toss to combine. Season again with salt and pepper. Set aside.

4

Rinse shrimp under cold water; pat very dry with paper towels. Season with salt. In a large bowl, combine tempura mix, remaining Southwest Spice, salt (we used ½ tsp; 1 tsp for 4 servings), and ⅓ cup cold water (⅔ cup for 4) until smooth. (TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.) Heat a ¼-inch layer of oil in a large, heavybottomed pan over medium-high heat. Stir shrimp into batter until fully coated. Line a plate with paper towels.

5

Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated shrimp in a single layer. (You may need to work in batches.) Cook until golden brown and cooked through, 2-3 minutes on the first side and 1-2 minutes on the second side. Using a slotted spoon, transfer shrimp to paper-towellined plate. Sprinkle with remaining lime zest, salt, and pepper.

6

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Fill tortillas with shrimp, as much slaw as you like (serve any remaining slaw on the side), and pickled jalapeño to taste. Serve.