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Crispy Chipotle Shrimp Tacos

Crispy Chipotle Shrimp Tacos

with Cabbage Slaw and Radishes

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Just when you thought tacos couldn’t get any tastier, our chefs found a way to take them to the next level of piping-hot, piled-high perfection. Shrimp is pan-fried until golden and tucked away in warm corn tortillas with a citrusy red cabbage slaw. Then it’s finished with a smoky lime crema (you can call it taco special sauce). The best part, though, might be that you can get these bad boys on the table in about 20 minutes.

Tags:Spicy
Allergens:ShellfishMilk

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

Total Time20 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Lime

3 unit

Radishes

2 unit

Scallions

10 ounce

Shrimp

(ContainsShellfish)

4 ounce

Shredded Red Cabbage

2 tablespoon

Cornstarch

1 teaspoon

Chipotle Powder

4 tablespoon

Sour Cream

(ContainsMilk)

6 unit

Corn Tortillas

Not included in your delivery

1 teaspoon

Olive Oil

2 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2427 kJ
Calories580 kcal
Fat27 g
Saturated Fat5 g
Carbohydrate52 g
Sugar7 g
Dietary Fiber6 g
Protein36 g
Cholesterol235 mg
Sodium700 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
Paper Towel
Medium Bowl
Large Pan
Slotted Spoon
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Cut lime into wedges. Halve radishes, then slice into thin half-moons. Trim, then thinly slice scallions, keeping greens and whites separate. Rinse shrimp under cool running water and pat dry with a paper towel.

2

Toss cabbage and scallion whites in a medium bowl with a squeeze of lime, a drizzle of olive oil, salt, and pepper. Set aside.

3

Heat a ¼-inch layer of oil in a large pan over high heat (use a nonstick pan if you have one). Meanwhile, place shrimp, cornstarch, and ¼ tsp chipotle powder in another medium bowl (we’ll use more chipotle in step 5). Season with salt and pepper. Toss until shrimp are thoroughly coated.

4

Add shrimp to pan in a single layer and cook until golden brown and crisp, about 2 minutes per side. Remove from pan with a slotted spoon and set aside on a paper-towel-lined plate. Season with salt and pepper.

5

In a small bowl, stir together sour cream, a squeeze of lime, and a pinch of chipotle powder (use more to taste). Season with salt and pepper. Add enough water to create a drizzly consistency (about 1 TBSP). Wrap tortillas in a lightly dampened paper towel and microwave until warm and soft, about 30 seconds.

6

Divide slaw, shrimp, and radishes between tortillas. Drizzle with crema, sprinkle with scallion greens, and serve with any remaining lime wedges for squeezing over.