Rapid Crispy Shrimp Tacos

Name: Rapid Crispy Shrimp Tacos
Prep time: 14 min
Cook time: 6 min
Total time: 20 min
Yield: 2
Ingredients: 5 g Cilantro; 1 Lime; 1 jar Mayonnaise; 2 tbsp White Wine Vinegar; 1 tbsp Blackening Spice; 285 g Shrimp; 1 tbsp Cornstarch; 6 Flour Tortilla; 4 tbsp Sour Cream; 115 g Shredded Red Cabbage; 115 g Shredded Carrot; 1 Salt; 1 Pepper; 2 tsp Vegetable Oil; 1 tsp Sugar

Source: HelloFresh

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!

Health score 5.7/10
20 min
Prep 14 min
Serves 2
Easy
921 kcal

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Ingredients

Cilantro5 g
Lime1
Mayonnaise1 jar
Blackening Spice1 tbsp
Shrimp285 g
Cornstarch1 tbsp
Flour Tortilla6
Sour Cream4 tbsp
Shredded Red Cabbage115 g
Shredded Carrot115 g

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White Wine Vinegar2 tbsp
Salt1
Pepper1
Vegetable Oil2 tsp
Sugar1 tsp

Method

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.

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