Blazin’ Baja Shrimp Tacos
with Southwest Slaw & Pickled Jalapeño
Ready to take your tastebuds on a trip south of the border? Well buckle up for bold, blazin’ flavors! Leave your passport and carry-on sized liquids behind, because you’ll be whipping up these hearty, Baja-style shellfish-loaded tacos from the comfort of your very own kitchen! There’s crispy bites of tempura-fried shrimp, pickled jalapeño, and creamy cabbage slaw all piled into steamy tortillas. Taco’bout a delicious dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Jalapeño
1 unit
Lime
4 ounce
Coleslaw Mix
¼ ounce
Cilantro
2 unit
Scallions
6 tablespoon
Sour Cream
(Contains Milk)
1 tablespoon
Southwest Spice Blend
82 g
Tempura Mix
(Contains Eggs, Milk, Wheat)
10 ounce
Shrimp
(Contains Shellfish)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
Salt
Pepper
Vegetable Oil
1 teaspoon
Sugar
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and halve lime. Trim and thinly slice scallions. Roughly chop cilantro.
In a small bowl, combine juice from half the lime, ½ tsp sugar (1 tsp for 4 servings), 1 TBSP water (2 TBSP for 4), and a large pinch of salt. Add jalapeño; stir to coat. Set aside to pickle, stirring occasionally, until ready to serve.
In a medium bowl, whisk together sour cream, half the lime zest, 1 tsp Southwest Spice (2 tsp for 4 servings), ½ tsp sugar (1 tsp for 4), and a squeeze of lime juice to taste. Season with salt and pepper. Add coleslaw mix, scallions, and cilantro; toss to combine. Season again with salt and pepper. Set aside.
Rinse shrimp under cold water; pat very dry with paper towels. Season with salt. In a large bowl, combine tempura mix, remaining Southwest Spice, salt (we used ½ tsp; 1 tsp for 4 servings), and ⅓ cup cold water (⅔ cup for 4) until smooth. (TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.) Heat a ¼-inch layer of oil in a large, heavybottomed pan over medium-high heat. Stir shrimp into batter until fully coated. Line a plate with paper towels.
Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated shrimp in a single layer. (You may need to work in batches.) Cook until golden brown and cooked through, 2-3 minutes on the first side and 1-2 minutes on the second side. Using a slotted spoon, transfer shrimp to paper-towellined plate. Sprinkle with remaining lime zest, salt, and pepper.
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Fill tortillas with shrimp, as much slaw as you like (serve any remaining slaw on the side), and pickled jalapeño to taste. Serve.
