Rapid Crispy Shrimp Tacos
with Crunchy Red Cabbage Slaw
- Eggs
- Shellfish
- Wheat
- Milk
We all love things that are crispy and crunchy, but don’t always want (or have the tools) to in indulge in deep-fried foods. Here’s a workaround that’ll keep everyone satisfied on both ends: we’re dredging shrimp in cornstarch before giving them a light sizzle in the pan. Served with a snappy red cabbage slaw inside warm tortillas, these tacos pack plenty of crunch as you munch, plus lots of tangy favor, too!
Ingredients
¼ ounce
Cilantro
1 unit
Lime
1 jar
Mayonnaise
(Contains: Eggs)
2 tablespoon
White Wine Vinegar
1 tablespoon
Blackening Spice
10 ounce
Shrimp
(Contains: Shellfish)
1 tablespoon
Cornstarch
6 unit
Flour Tortilla
(Contains: Wheat)
4 tablespoon
Sour Cream
(Contains: Milk)
4 ounce
Shredded Red Cabbage
4 ounce
Shredded Carrot
Not included in your delivery
unit
Salt
unit
Pepper
2 teaspoon
Vegetable Oil
1 teaspoon
Sugar
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Pick cilantro leaves from stems and discard stems. Halve lime.
Toss red cabbage, carrots, 2 TBSP mayonnaise, 1 TBSP Colavita white wine vinegar, 1 tsp blackening spice, juice of half a lime, and 1 tsp sugar in a medium bowl. Season with salt and pepper.
In another medium bowl, toss shrimp with cornstarch, remaining blackening spice, and a pinch of salt and pepper.
Heat a large drizzle of oil in a large pan over high heat. Add shrimp and cook until opaque in the center and golden and crusty on the outside, about 2 minutes per side.
Wrap tortillas in a damp paper towel and microwave on high 30 seconds.
Fill each tortilla with sour cream, slaw, shrimp, and cilantro leaves. Squeeze lime juice over each and serve.
