Honey Lime Shrimp Tacos

Name: Honey Lime Shrimp Tacos with Creamy Cabbage Slaw
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 20 ounce Shrimp Stir-Fry; 12 unit Flour Tortilla; 8 ounce Shredded Red Cabbage; 2 unit Lime; 6 tablespoon Sour Cream; ¼ ounce Cilantro; 2 teaspoon Honey; 1 teaspoon Chili Flakes; 1 unit Red Onion; 1 unit Avocado; 2 teaspoon Olive Oil; unit Salt; unit Pepper

with Creamy Cabbage Slaw

Recipe Development TeamPublished on March 17, 2017

3.8

(1.4K customers rated)

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Lime, avocado, and cilantro are familiar ingredients in a taco, bringing tartness, creaminess, and herby overtones, respectively. You don’t expect sweetness inside a tortilla, however, which we snuck in with these honey-coated shrimp. But what a pleasant surprise the sticky stuff is: it leaves the filling dripping with succulent juices that are boosted by citrus and a smidge of optional chili heat.

Tags:

Child friendly

•Contains shellfish

•Spicy

•Family Friendly

Allergens:

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 Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

20 ounce

Shrimp Stir-Fry

(Contains: Shellfish)

12 unit

Flour Tortilla

(Contains: Wheat)

8 ounce

Shredded Red Cabbage

2 unit

Lime

6 tablespoon

Sour Cream

(Contains: Milk)

¼ ounce

Cilantro

2 teaspoon

Honey

1 teaspoon

Chili Flakes

1 unit

Red Onion

1 unit

Avocado

Not included in your delivery

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)2469 kJ

Calories590 kcal

Fat21 g

Saturated Fat6 g

Carbohydrate58 g

Sugar7 g

Dietary Fiber5 g

Protein33 g

Cholesterol230 mg

Sodium1030 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

•Zester

•Bowl

•Large Pan

•Paper Towel

Instructions

Wash and dry all produce. Zest one lime until you have 1 tsp zest, then cut into halves. Cut remaining lime in half, then cut one half into wedges. Peel, halve, and thinly slice onion. Halve, pit, and thinly slice avocado. Roughly chop cilantro.

Add cabbage, sour cream, juice from one lime half, and a pinch of salt and pepper to a medium bowl. Toss until combined.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and season with salt and pepper. Cook, tossing occasionally, until softened and starting to brown, 3-4 minutes.

Meanwhile, rinse shrimp and pat dry with a paper towel. Once onions are browned, add shrimp and and a pinch of chili flakes (to taste) to pan. Season with salt and pepper. Cook, tossing, until shrimp start to turn pink, 2-3 minutes. Stir in juice from 2 remaining lime halves, lime zest, and honey. Cook, stirring, until shrimp are cooked through, 1-2 minutes.

Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, wrap tortillas in foil and warm in oven for 5 minutes at 425 degrees.