Crispy Chipotle Shrimp Tacos

Name: Crispy Chipotle Shrimp Tacos with Cabbage Slaw and Radishes
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Lime; 3 unit Radishes; 2 unit Scallions; 10 ounce Shrimp; 4 ounce Shredded Red Cabbage; 2 tablespoon Cornstarch; 1 teaspoon Chipotle Powder; 4 tablespoon Sour Cream; 6 unit Corn Tortillas; 1 teaspoon Olive Oil; 2 tablespoon Vegetable Oil; Salt; Pepper

with Cabbage Slaw and Radishes

Recipe Development TeamPublished on February 06, 2018

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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:

Shellfish

•Milk

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Lime

3 unit

Radishes

2 unit

Scallions

10 ounce

Shrimp

(Contains: Shellfish)

4 ounce

Shredded Red Cabbage

2 tablespoon

Cornstarch

1 teaspoon

Chipotle Powder

4 tablespoon

Sour Cream

(Contains: Milk)

6 unit

Corn Tortillas

Not included in your delivery

1 teaspoon

Olive Oil

2 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ 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

•Paper Towel

•Medium Bowl

•Large Pan

•Slotted Spoon

•Small Bowl

Instructions

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.

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

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.

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.

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.

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