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Rapid Crispy Shrimp Tacos

Rapid Crispy Shrimp Tacos

Rapid Crispy Shrimp Tacos

with Crunchy Red Cabbage Slaw

Recipe Development TeamPublished on November 23, 2016

4.1

(3.3K customers rated)

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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!

Tags:

Eat First

•Rapid

Allergens:

Eggs

•Shellfish

•Wheat

•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

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

/ per serving

Calories679 kcal

Fat31 g

Saturated Fat9 g

Carbohydrate63 g

Sugar9 g

Dietary Fiber5 g

Protein32 g

Cholesterol243 mg

Sodium1037 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

•Bowl

•Large Pan

•Paper Towel

Instructions

Prep

1

Wash and dry all produce. Pick cilantro leaves from stems and discard stems. Halve lime.

Make slaw

2

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.

Season shrimp

3

In another medium bowl, toss shrimp with cornstarch, remaining blackening spice, and a pinch of salt and pepper.

Cook shrimp

4

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.

Warm tortillas

5

Wrap tortillas in a damp paper towel and microwave on high 30 seconds.

Assemble and serve

6

Fill each tortilla with sour cream, slaw, shrimp, and cilantro leaves. Squeeze lime juice over each and serve.

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